Italian bruschetta recipe

Preparation time
Cooking time




Wash all of your tomatoes, and dice them. Nope, there’s no need  to peel the tomatoes nor to boil them or cook. Bruschetta is traditionally a fresh, summery food that has to be prepared with fresh, raw tomatoes!


In a large bowl, season tomatoes with extra virgin olive oil, oregano, basil leaves, salt, pepper and the minced garlic (you can substitute fresh minced garlic with 1/2 teaspoon of dried powdered garlic). Mix energetically and set apart for 10 minutes, at room temperature to let the flavors marinate. You’ll use this marinade to brush the bread before grilling it.


Heat the oven at 200°C and select the grill mode.

Slice the bread loafer (or the baguette) diagonally.

Brush one side of each slice using the marinade oil.  Place  the slices of bread olive oil-side up on a baking sheet and toast in the top rack of your oven, for 7-8 minutes until lightly golden and browned around the edges.



Spoon the tomatoes on top of the bread slices, just before serving.

Do not scoop the tomatoes a long time before serving, otherwise the bruschetta will come out softy and moisty…



Bruschetta is very popular amongst the Italian families and it is usually eaten in summer, as a fresh and quick appetizer. It is sometimes served as aperitivo in trattorias, especially in those rural places you can find in Tuscany.

The success of this recipes depends totally on quality of the few ingredients required: fresh, juicy tomatoes and extra virgin olive oil are paramount!

If you are bbq-ing a great idea is grilling the bread slices over the bbq. In some Italian families, bruschetta just isn’t right unless the bread has been grilled over the bbq.

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