Bruschetta · Semplice
Classic Tomato and Basil Bruschetta
Bruschetta Classica
- Preparation
- 15 min
- Cooking
- 5 min
- Serves
- 4
- Difficulty
- Semplice
Bruschetta began as a farmer’s ritual: new oil of the harvest, judged on bread scorched over embers. The tomato came later and never left. Its success rests on three verdicts — proper bread, ripe tomatoes, and an olive oil worth tasting on its own.
- 01
Prepare the tomatoes first
Dice the tomatoes, discarding the watery seed pockets, and combine with the minced garlic, torn basil, oregano, and four tablespoons of olive oil. Season with salt and pepper and let the mixture stand for fifteen minutes. This brief rest draws out the juices that will later soak into the bread.
- 02
Char the bread
Grill the bread slices over a flame, on a griddle pan, or under a hot grill until deeply golden with edges just short of burnt. Bruschetta takes its name from bruscare — to scorch — and pale toast misses the point entirely.
- 03
Anoint with garlic and oil
While the bread is still hot, rub one side firmly with the halved garlic clove; the rough surface grates it like a rasp. Follow with a generous pour of olive oil that sinks into every crevice.
- 04
Assemble at the last moment
Spoon the tomatoes and their juices generously over each slice. Add a final thread of olive oil, a few drops of balsamic if you wish, and a scatter of flaky salt. Serve within minutes, while the contrast of crisp and juicy is at its height.
To Serve
Serve as an aperitivo with something cold to drink, two slices per person. The juices should just begin to stain the bread as it reaches the table.
With Wine
A chilled Vermentino from the Tuscan coast, herbal and saline, is bruschetta’s natural companion. A dry rosato from Salento is equally at home.
Per serving
- Energy
- 310 kcal
- Protein
- 7 g
- Carbohydrate
- 38 g
- Fat
- 15 g
