Basic Bruschetta Recipe

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This Basic Bruschetta recipe is a classic and easy recipe, which is made with rustic sourdough bread and fresh garlic. It’s the perfect party appetizer, a classic, foolproof recipe that’s ready in about 10 minutes.

Basic Bruschetta Ingredients

The simple, essential foundation for the perfect Italian appetizer.

1 large loaf of sourdough or other crusty, natural yeast bread
1 clove of garlic, unpeeled
Good quality extra virgin olive oil
A tiny pinch of sea salt

How To Make Basic Bruschetta

A step-by-step guide to the simple, authentic method.

Toast the Bread: Cut the bread into 1cm (about ½-inch) thick slices. Heat a barbecue or a griddle pan over high heat. Toast the bread slices on both sides until they are crisp and have nice char marks.
Rub with Garlic: As soon as the bread comes off the heat, cut the unpeeled garlic clove in half. Rub the cut side of the garlic a couple of times over the hot, abrasive surface of each toast slice.
Drizzle and Serve: Drizzle the toasts with good quality extra virgin olive oil, sprinkle with a tiny pinch of salt, and serve immediately as is, or with your favorite toppings.

Recipe Tips

For the most authentic and flavorful bruschetta every time.

What is the best bread for bruschetta? The key is to use a sturdy, high-quality, crusty bread with an open crumb. Sourdough, ciabatta, or a rustic country loaf are all perfect choices. Avoid soft, pre-sliced sandwich bread, which will not hold up.
How to get the best grill marks? A very hot, dry griddle pan or barbecue is essential. Don’t add oil to the pan itself. The high, direct heat toasts the bread quickly and creates those beautiful, slightly smoky char lines that add so much flavor.
Why rub the bread with raw garlic? This is the classic, authentic Italian technique. The hot, rough surface of the toasted bread acts like a grater, scraping off just enough of the raw garlic to impart its pungent, fragrant flavor without leaving any actual pieces of raw garlic.
Can I make bruschetta ahead of time? Bruschetta is at its absolute best when the bread is served warm and crisp, right after being toasted. If you need to prep ahead for a party, you can prepare any toppings in advance and store them in the fridge, but you should always toast the bread just before serving.

Bruschetta Topping Ideas

Classic toppings to turn your bruschetta into a delicious meal.

The beauty of bruschetta is its versatility. While delicious on its own, it’s a perfect canvas for fresh toppings. Here are a few ideas:

Classic Tomato & Basil: The most famous topping. Simply chopped ripe tomatoes, fresh basil, a little garlic, and a drizzle of olive oil.
Marinated Vegetables: Leftover grilled or roasted vegetables like peppers, zucchini, or fennel, chopped and tossed with a little vinegar and herbs.
Beautiful Cheeses: Creamy, torn buffalo mozzarella or burrata, or a simple smear of fresh ricotta.
Flaked Fish or Meat: Good quality canned tuna, flaked crabmeat, or very thin slices of prosciutto.

How To Store Bruschetta

This dish is best enjoyed immediately.

Best Eaten Fresh: Bruschetta relies on the textural contrast between the crisp, warm toast and the fresh topping, so it should always be assembled and eaten immediately. Leftover assembled bruschetta will become soggy.
Storing Components: You can store leftover toppings in an airtight container in the refrigerator for a day or two. The toasted bread can be stored in a paper bag at room temperature, though it will lose its freshness.

Basic Bruschetta Nutrition Facts

An estimated guide per slice (plain).

Calories: 150 kcal
Carbohydrates: 25 g
Protein: 5 g
Fat: 3 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between bruschetta and crostini?

The main difference is the bread. Bruschetta (from the Italian word u0022bruscare,u0022 meaning u0022to roast over coalsu0022) is typically made with larger, thicker slices of rustic bread that are grilled or charred. Crostini (u0022little toastsu0022) are usually made from smaller, thinner slices of bread, like a baguette, that are toasted until uniformly crisp.

Can I make bruschetta in a regular oven?

Yes. If you don’t have a griddle pan or barbecue, you can place the bread slices on a baking sheet and toast them under a hot broiler for 1-2 minutes per side, watching them very carefully as they can burn quickly.

Do I have to use sourdough?

No, but a good quality, sturdy bread is essential. A crusty ciabatta or another rustic Italian or country-style loaf would be a perfect substitute.

Try More Recipes:

Jamie’s beautiful leftover bruschetta Recipe
Jamie Oliver Aubergine Bruschetta
Jamie Oliver Seafood Risotto

Course: AppetizersCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

The classic, authentic, and incredibly simple recipe for perfect bruschetta: rustic bread, grilled until crisp and charred, then rubbed with fresh garlic and drizzled with the best extra virgin olive oil.

Ingredients

1 large loaf of sourdough or other crusty bread
1 clove of garlic
Good quality extra virgin olive oil
A tiny pinch of sea salt

Directions

Cut the bread into 1cm (½-inch) thick slices.
Heat a griddle pan or barbecue to high heat.
Toast the bread slices for 1-2 minutes per side, until crisp and nicely charred.
While the bread is still hot, cut the garlic clove in half and rub the cut side over the surface of each slice.
Drizzle generously with good quality extra virgin olive oil.
Sprinkle with a tiny pinch of sea salt.
Serve immediately, either plain or with your favorite fresh toppings.

Notes

Using a high-quality, sturdy bread is the most important step for great bruschetta.
The secret to the flavor is rubbing the hot toast with the raw garlic clove.
Use the best, most flavorful extra virgin olive oil you can find, as its taste will really shine through.
This is the perfect base for a classic tomato and basil topping, but it’s also delicious on its own.