Bruschetta
Toasted bread with tomato, garlic & basil
Warm toasted bread is rubbed with garlic, then topped with ripe tomatoes, olive oil and torn basil just before serving.
Tomato, basil & garlic-rubbed toastA crisp slice of bread,
a spoonful of ripe tomato.
Bruschetta begins with toasted or grilled bread, rubbed with garlic and dressed with olive oil. Tomato and basil make one familiar topping, but the name also covers simpler garlic-and-oil slices and many other combinations. A firm country loaf gives the topping a crisp base.
Bread prepared this way has traditions across central Italy and beyond. Tuscany’s fettunta emphasizes bread and oil, while tomato bruschetta is widely served in other regions too. It is a starter or something to share while the rest of the meal is prepared. Add the topping at the last moment so the toast keeps its texture.
Explore by food: Bread, pizza & street food · Vegetables & cheese
Let’s make bruschetta al pomodoro.
Four starter portions, one generous slice each. Use a firm country loaf and ripe tomatoes; this recipe has no cheese or balsamic glaze.
Four large slices, about 60 g bread per person, as a starter.
What you’ll need
- 400 gripe tomatoes
- ¼ tspfine salt, plus more to taste
- 4slices country bread, about 1.5 cm thick and 60 g each
- 1large garlic clove, peeled and halved
- 40 mlextra-virgin olive oil, divided
- 8basil leaves, torn
- to tasteblack pepper
The 10-minute tomato drain is counted separately from active preparation. Cooking includes heating the pan and one batch of four slices; a small pan may require a second batch. Purchased bread is a starting ingredient.
How to make it
- 01
Drain the tomatoes
Cut tomatoes into small dice, discarding the hard cores. Toss with ¼ tsp salt and leave in a sieve over a bowl for 10 minutes. Tip into a bowl, leaving excess liquid behind.
- 02
Dress the topping
Mix tomatoes with 30 ml olive oil, most of the torn basil and a little pepper. Taste before adding any more salt. Keep the remaining basil for the top.
- 03
Toast and rub
Heat a dry ridged grill pan over medium-high heat. Toast bread for 2–3 minutes on each side until marked and crisp at the surface, still slightly yielding inside. Rub one side lightly with the cut garlic while warm. Brush that side with the remaining 10 ml oil.
- 04
Assemble at the table
Spoon tomatoes over the garlic-rubbed sides, leaving excess dressing in the bowl if it would flood the toast. Add reserved basil and serve straight away.
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