Bruschetta is the kind of recipe that never goes out of style and one of simpler, most delicious recipes you can make! This is also one of Alan’s (boyfriend) favourite appetiser to enjoy in the garden on a sunny Summer day. It’s simple, quick, and relies on the quality of its ingredients to truly shine.
Sweet, ripe cherry tomatoes, fresh basil, and a drizzle of cold-pressed extra virgin olive oil create a flavour combination that’s as fresh as it is timeless. Add a base of toasted crusty bread—homemade, if you can—and you have a dish that’s both effortless and impressive.
What makes bruschetta even more exciting is how customisable it is. Add creamy mozzarella, drizzle thick, aged balsamic vinegar, or keep it classic—the choice is yours. It’s the perfect starter, snack, or light meal that captures the essence of Italian cooking.
Once you try it, you’ll understand why it’s a recipe you’ll keep coming back to.
What is ‘Bruschetta’?
Bruschetta is a traditional Italian antipasto made from grilled bread that’s rubbed with garlic, drizzled with olive oil, and typically topped with fresh ingredients — most commonly diced tomatoes, basil, and sometimes mozzarella or other toppings.
The term bruschetta comes from the Roman dialect verb bruscare, meaning “to roast over coals.” This method dates back to at least the 15th century, though similar practices likely existed earlier. Farmers would toast slices of stale or fresh bread over fire, rub them with garlic, and drizzle them with newly pressed olive oil — essentially using bruschetta as a simple way to taste and celebrate the quality of the oil.
Quality of Ingredients is Key
- A rustic sourdough or ciabatta works best. Slice it thick enough so it holds the toppings but still toasts properly. I think the best bread to pair it with is this Easy No Knead Bread, making your own bread could feel intimidating but I can guarantee this recipe will change your life and it’s the easiest most delicious bread you can make! Rub the garlic on the bread while it’s still warm — not too much, just enough to perfume it. The warmth helps the garlic melt into the surface.
- Use extra virgin olive oil, and be generous. It’s not just an ingredient here — it’s the main flavour.
- Use ripe, flavourful tomatoes and salt them ahead of time to bring out their juices. Let them sit for at least 10 minutes before spooning onto the bread.
- Add chopped fresh basil just before serving, then serve immediately so the bread stays crisp underneath. Once it’s topped, it can go soggy quickly.
Storage
Bruschetta is best enjoyed immediately after assembling, as the bread quickly softens from the toppings. However, you can prep the components in advance:
Toast the bread ahead of time and store it in an airtight container at room temperature for up to a day. Reheat briefly in the oven to crisp it up again before serving.
Prepare the topping (like tomatoes, garlic, basil, and oil) and keep it in the fridge for up to 2 days. Let it come to room temperature before using, and stir well.
Only combine the bread and topping just before serving to keep the contrast between crispy and juicy — the heart of great bruschetta.
More Things on Toast
Bruschetta
Ingredients
- ~250g of good quality cherry tomatoes
- basil
- good quality extra virgin olive oil
- salt and pepper
- bread I used my bread recipe
Optional toppings
- mozzarella di bufala
- Modena balsamic vinegar a good quality balsamic vinager is usually more expensive and very thick, almost like syrup
- extra virgin olive oil
Instructions
- Chop the cherry tomatoes into 4 and add to a bowl.
- Add basil, salt, pepper and oil. Mix well.
- Slice the bread and drizzle some oil, toast it in the oven or air fryer.
- Once the bread is ready it will be crunchy, grate the garlic on top.
- Add the tomato mix on top of the bread.