Simple Bruschetta Recipe

Bruschetta (brew-skeh-tah) is a wonderful Italian appetizer that you can make at home! Although it is often mispronounced, It’s simple, easy, and delicious! The most traditional version is made with toasted bread and rubbed with fresh garlic. It also has diced tomatoes, fresh basil leaves, and high-quality olive oil placed on top. 

The word bruschetta comes from the word bruscare, which means to roast over coals. The most common topping for bruschetta is chopped tomatoes, but you can top the bruschetta with anything, including smoked meat, caramelized onions, and simple spreads. 

This season my tomato plants are growing out of control. I have been picking up fresh tomatoes every day for the past two weeks. When I thought I ran out of ideas on what to do with them, I decided to make bruschetta. It is a great way to use fresh tomatoes, and I love snacking on this tasty appetizer before dinner. To make this bruschetta, I added only one diced onion to the tomatoes and topped it with goat cheese. I love the combination of tomatoes, basil, and goat cheese – they are a match made in heaven!

What to Look For When Buying High-Quality Olive Oil?

Dishes such as bruschetta truly feature olive oil, so buying the best olive oil you can find is important. When buying olive oil, you should only buy those that are labeled extra-virgin olive oil (EVOO). Extra virgin olive oil is much less processed since it is made with pure, cold-pressed olives. This makes it healthier than regular olive oil. It can be a bit more pricey than regular olive oil, but it is definitely worth it. Extra virgin olive oil should also be stored in a cold, dark place, so it is best to buy those that are in dark glass bottles. The clear-colored bottles allow the light to enter and remove the flavor.

What Bread Should I Use To Make Bruschetta? 

I use sourdough to make this bruschetta recipe since I love the bread’s slightly tangy flavor and texture. It has the perfect crispy outside and soft and fluffy inside. In Italy, bruschetta is traditionally made with a bread called pagnotta, a dense bread made with durum wheat flour and sourdough starter. This bread can be difficult to find, so people also use ciabatta, French bread, or regular sourdough. The best bread for bruschetta is those that are crusty on the outside, sturdy, and soft on the inside. Once the bread is toasted, it is the perfect carrier for flavorful tomatoes. 

Best Tips For Making Bruschetta 

You can make the tomato mixture and keep it in the fridge until you are ready to assemble! It’s best to wait to grill the bread until you are ready to serve it. Once the bread is toasted, serve it while it’s still warm. Add the tomato topping just right before you want to eat it to prevent the bread from getting soggy! 

If you are using tomatoes that are not in season or have hard skin, I would recommend peeling them by blanching them in hot water and then giving them an ice bath. It will make it easy to peel. Also, some people like to add salt to the tomatoes and set them aside to get rid of the extra juices. You could do that if you want to assemble the bruschetta ahead of time to prevent the bread from getting soggy! 

Drizzle olive oil on the bread on both sides before grilling them and rub the garlic on it as soon as they are toasted. The best way to toast the bread is on a stove grill. But if you don’t have one, you can also brown them in the oven at 425 F.  

When making bruschetta, go wild with the toppings! Try adding some chopped olives and capers and drizzle some balsamic vinegar. Don’t limit your taste buds from exploring the depths of bruschetta.



Adjust Servings
1 lb fresh cherry tomatoes (diced into quarter)
4 large slices sourdough bread or any other
1 small onion (diced)
2 garlic cloves
Fresh basil
¼ cup olive oil (and a bit more for drizzle)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon goat cheese


Preheat the oven to 425 F.
Dice the tomatoes into quarters. In a medium bowl, mix the tomatoes with the diced onion, goat cheese, salt, and pepper.
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Drizzle the bread slices with olive oil and toast them in the oven or on the grill until toasty.
Use the cut side up of the garlic to rub on the pieces of hot bread.
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Cut the bread diagonally into 2 or 3 pieces, topped with the tomato mixture and fresh basil. Drizzle with a bit of high-quality olive oil and sprinkle with some salt! Enjoy!
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