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–+ servings
Four slices of toasted bread topped with tomatoes and basil - Italian bruschetta.

Authentic Italian Bruschetta

The easy and authentic way to make bruschetta, straight from my kitchen in Italy.
5 from 1 vote
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Prep Time 20 minutes
Resting Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Italian
Servings 2 people

Ingredients
  

  • 4 slices Tuscan bread cut about ½ inch thick
  • 2-3 medium vine-ripe tomatoes
  • 1 clove garlic large
  • 4-5 leaves basil
  • 4 Tbsp extra virgin olive oil plus more for finishing
  • salt

Instructions
 

  • Chop the tomatoes into a smallish dice, about ¼ inch cubes and let marinate with the olive oil and chopped basil for about 15-30 minutes at room temperature (the longer the better but if you are really pressed for time, 10 minutes is fine).
  • Peel the garlic (leaving it whole) and cut it crosswise.
  • Toast the bread slices on a grill, in the oven under the broiler setting, or in a toaster until golden-brown. They should be crisp on the outside yet still soft on the inside. Under a broiler, it usually takes 1-3 minutes per side.
  • Gently rub the grilled slices of bread with the raw garlic cloves, pressing the cut side down. Spoon the marinated tomato mixture over the toasted bread and sprinkle with flakey sea salt or other finishing salt, if possible.
  • Finish with a final drizzle of extra virgin olive oil and serve immediately.

Notes

  • Serve the bruschetta al pomodoro on a wooden board to keep moisture from forming on the underside of the toasts, resulting in a soggy bruschetta.
  • Depending on the size of your loaf of bread, you may want to cut the slices of bread in half before toasting, making it easier to pick up and eat. 
  • Serve authentic Italian bruschetta warm. It can also be served after it has cooled off slightly (if you are making for a crowd, for example) but it really shouldn’t sit too long.
  • Don’t toast your bread slices for too long. You want them to remain crispy on the outside and soft on the inside. If you cook them too slowly, they will crisp through to the core. 
  • When you rub the garlic onto the bread, be careful not to press too firmly because you will end up using a whole clove per bread slice. Authentic Italian bruschetta has a delicate and light garlic flavor, not an overpowering one. 
  • Be sure to toast both sides of the bread.
  • Let the tomato mixture sit for an hour at room temperature to maximize the bruschetta al pomodoro flavor.
Keyword authentic, fresh, summer
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