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Traditional Bruschetta recipe

Traditional Bruschetta recipe

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  • Recipes
  • Dish type
  • Bread
  • Leftover bread

Slices of bread are brushed with a garlic-infused olive oil, toasted and then topped with a wonderful mixture of chopped tomatoes, garlic, shallots, basil and lemon juice. Enjoy as finger food or a starter.

200 people made this

IngredientsServes: 16

  • 12 plum tomatoes, chopped
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons finely chopped shallots
  • 40g fresh basil leaves, chopped
  • 1 teaspoon fresh lemon juice
  • salt to taste
  • freshly ground black pepper to taste
  • 75ml extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 4 tablespoons extra virgin olive oil
  • 450g ciabatta bread, cut into 1.25cm slices

MethodPrep:15min ›Cook:7min ›Ready in:22min

  1. In a large bowl, toss together the plum tomatoes, finely chopped garlic, shallots, basil, lemon juice, salt, pepper and 75ml olive oil.
  2. Place the finely sliced garlic and 4 tablespoons olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.
  3. Toast the bread slices, brush with the olive oil heated with garlic. Top slices with the tomato mixture.

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Reviews & ratingsAverage global rating:(101)

Reviews in English (81)

I've tried the simple recipe as a starter twice - once for 13 people and then for 4. Worked very well both times and was very well received. Both times I added some parmesan shavings but enhanced the flavour of the mix.-06 May 2014

Quick and delicious-17 Oct 2012

Really easy to make with delicious results! I didn't have shallots so I used spring onions instead. I didn't have fresh basil either, but dried basil did the job (though I will try to use fresh next time). Will definitely make this again!-18 Sep 2012

How to Make Authentic Bruschetta

Bruschetta is one of the simplest and quickest things in the world to make, yet it can be fantastically delicious if you use high-quality ingredients.

There are many different varieties of bruschetta, though sometimes they might be called crostini or crostoni instead (crostini being small versions made from cross-sections of a baguette and crostoni being very large slices). But the most well-known version of bruschetta is simply made with grilled slices of bread rubbed with raw garlic and topped with chopped tomatoes, fresh basil, and salt.

Use the freshest, best-quality ingredients you can to make the best bruschetta. Vine-ripened tomatoes are at their best in the summer, but sometimes you can find good hothouse and cherry tomatoes at the grocery store during other times of the year. Because there are only a few ingredients, each one is important. High-quality, fruity olive oil is best, and good rustic Tuscan or Italian bread makes a tasty base.

The ideal preparation is to grill the bread slices on a charcoal grill, so bruschetta would be a great starter for any summer cookout or barbecue. A rosato (rosé) or a lambrusco would be a great wine pairing with this summery treat.

Giada thinks bruschetta is the best Italian recipe for beginner cooks – and here’s why!

Oh, bruschetta. How we love you! (Just make sure you pronounce it correctly in front of Giada: Bruh-skeh-tuh!) We’ve professed our love for these tasty bites before – and it’s one of Giada’s go-to make-ahead snacks for entertaining. However, it’s also fantastic for something else: it just might be the single best Italian recipe for beginner cooks to pull off. The reason being, it doesn’t actually require much cooking at all, mostly assembling! Making it the ideal dish to build confidence in the kitchen, get comfortable with ingredients and even begin honing in on those ever important knife skills.

So, what is it exactly? It’s a common misconception that bruschetta refers to the topping on a piece of bread or a crostini – but actually, the name “bruschetta” has to do the preparation of the bread itself. Traditionally in Italy, it refers to bread that’s been grilled or toasted with olive oil and garlic – or sometimes, rubbed with the cut side of a halved tomato (if you haven’t tried it, you definitely should). Here in the states though, we tend to think more of the toppings that come along with that perfectly prepped bread- making it a great opportunity to play with flavors! Just about anything pairs well with bread, and you can experiment with different spreads, toppings, herbs, drizzles of sauces – let your culinary imagination can go wild.

You’ll likely spend quite a bit of time chopping and prepping your toppings, which is a great exercise to help you slow down and focus on the shapes, sizes and consistency of your knife cuts! It’s important in recipes like strawberry and mozzarella bruschetta or peach bruschetta that all the ingredients are chopped nicely in a way to fit on top of the bread – and so every bite has even flavors throughout. While it’s an easy dish to prepare, and components can often be made ahead of time– after all, putting care and thought into each aspect of a dish is what makes the difference between good and great.

Get started with some inspo from Giada’s recipes below, and most importantly, have fun with it!

Matcha green tea is a trend lately, and for a good reason! This gorgeous matcha latte provides so many health benefits and tastes great.

This hibiscus green iced tea is a crisp, refreshing drink that does wonders for your body. It’s great to serve on a hot day!

How to Make Bruschetta

It’s easy and perfect for any beginner in the kitchen! (Full recipe card and instructions at the bottom of this post!)

Toast Bread:

You’ll start by toasting your French baguette with the butter and melted cheese. Set aside and let cool.

Chop and Mix Tomato Bruschetta Ingredients:

While cooling, this is the perfect time to chop and combine the ingredients for the bruschetta topping.

Easily Assemble Bruschetta:

Spoon a tablespoon or so of the bruschetta mixture on top of the golden brown toast.

TIP: Do not top bread with bruschetta mixture until right before serving, so it keeps from getting soggy!

Some Tips

  • To add extra flavor to the dish you could brush the slices with a bit of olive oil on both sides and season with a bit of salt and pepper before broiling.
  • Balsamic reduction is an amazing topping. You can usually buy balsamic reduction, found together with all the vinegars and oils. To make your own follow this easy recipe for an amazing flavor addition to your future dishes.
  • Don’t refrigerate your tomatoes before using as they will taste way better at room temperature.

Perfectly ripe tomatoes will make this recipe even better! To find the perfect tomatoes look for heavy tomatoes with a smooth skin. You want it to be plump and free of any big blemishes, bruises, or bug bites.

For bruschetta, you want to choose a high-quality vine ripe tomato. You want the tomato to have as much flavor as possible. For Americans, try purchasing the tomatoes that are sold on the vine in the grocery store. You can also try heirloom varieties which can yield both colorful and delicious results.

If you like this recipe, you may be interested in these other Italian recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

In a medium bowl stir together 8 ounces peeled and deveined cooked shrimp, chopped 1 tablespoon olive oil 2 teaspoons white wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside. Halve 2 large cloves of garlic and rub toasts with cut sides before topping with shrimp mixture.

In a small bowl stir together a 9-ounce container (1 cup) basil pesto 1 finely chopped hard-cooked egg and 1 teaspoon lemon juice, sherry vinegar or red wine vinegar. In another small bowl stir together 1/2 of a 19-ounce can cannellini (white kidney) beans or 1/2 of a 15-ounce can Great Northern beans, rinsed and drained (1 cup) 1 tablespoon thinly sliced green onion or chopped shallot 1 tablespoon olive oil and 1/8 teaspoon crushed red pepper.

25 Bruschetta Recipes to Make Tonight!

Is there anything better than toasted bread with sumptuous toppings? Not at my house! Satisfy your craving with these 25 Bruschetta Recipes to Make Tonight!

Whether it’s girl’s night, a cocktail party, or a snacky dinner night, bruschetta is my favorite finger food. It’s SO easy to make and you can top it with anything and everything you love to eat! Really, you can make any bruschetta recipe you can dream up. Bruschetta is a great way to indulge or have healthy snacks recipes. Pick your favorite from these 25 Bruschetta Recipes to Make Tonight and dig into to a delectable bite you’ll love!

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Cheese is one of my favorite bruschetta toppings. While you usually find it layered with other toppings, these recipes are cheese forward from a crave-able little bite!

    – Brie is my favorite and this bruschetta sounds amazing! – A little sweet, a little savory, and SO delicious! – I love the combination of bright lemon and fresh herbs! – Is there anything better than bacon and cheese together?! Nope. – Grab your favorite toppings and go to town!

Most people don’t think of fruit when they think bruschetta, but these recipes will change all of that!

    – A classic Italian combination you can’t resist! – Chocolate and banana together is one of my favorite combinations! – Tangy, nutty, and sweet, this bruschetta is great for any occasion! – Fresh and delicious, this bruschetta is completely crave-able! – Bright berries and deep wine flavors are a match made in heaven!

Turn your bruschetta into a mini meal with these savory, meaty bruschetta recipes!

    – I love sausage and balsamic together! – Fancy bruschetta doesn’t have to be hard! Party-ready and so good! – A party favorite from game day to birthdays! – Take you appetizer selection to a whole new level with this bruschetta recipe! – Crispy, spicy, and crazy good!

You can’t go wrong with fresh veggies on your bruschetta and these recipes prove it!

    – Colorful and super tasty, this bruschetta is one of my favorites! – Everyone goes crazy for this easy appetizer! – Perfect for fall or anytime you’re carving a little squash! – Rich mushroom and cheese on toast is sublime. – A classic bruschetta recipe everyone loves!!

These bruschetta recipes range from classic to crazy, and they’re all completely delicious!

How not to make bruschetta:

Food blogs are always telling you what to do. Well, imma switch things up over here today and tell you EXACTLY WHAT YOU SHOULD NOT BE DOING:

You should not be using your standard bread loaf. That would be an absolute violation.

With a simple dish like bruschetta, use the best quality ingredients you can find. I’m talking home-grown basil, local sourdough, locally-grown tomatoes, and olive oil so extra virgin that it doesn’t even know where babies come from.

Like I said, we only have 5 ingredients in this easy bruschetta recipe, so you want each one to be out of this world amazing.

Apart from that, this recipe is super simple and pretty hard to get wrong. You toast the bread, prepare the tomato topping, and serve it on the toast. Simples!

Traditional Prosciutto Bruschetta

There’s something so delightful about the simplicity of the perfect bruschetta, and a Prosciutto Bruschetta is just what your tastebuds have been waiting for. Seasonal tomatoes are a perfect addition in the warmer months and combined with the savory yet slightly sweet Prosciutto di Parma, makes the dish complete. Guests for every sort of get-together will be fawning over this prosciutto bruschetta, so it’s best practice to save yourself just a few extra on the side. Serve with a glass of rosé or sauvignon-blanc to make them even more decadent. Take a look at some of our charcuterie board ideas for the best platter pairing suggestions.

  • 12 baguette slices, about 1/4-inch thick
  • 2 tablespoons olive oil
  • 1 large clove garlic, halved lengthwise
  • 6 slices Prosciutto di Parma, halved
  • 6 ounces fresh mozzarella, cut into 12 slices (or 6 slices fresh mozzarella, halved)
  • 12 basil leaves
  • 3/4 cup tomatoes, chopped
  • 2 tablespoons balsamic glaze

Brush both sides of baguette slices with olive oil and rub with cut sides of garlic.

On a baking sheet, arrange baguette slices in a single layer and cook until lightly toasted, about 5 minutes.

Top each baguette slice with prosciutto, mozzarella, basil and chopped tomatoes, dividing evenly between toasts.