How to Make the Best Bruschetta

Although very simple to prepare, bruschetta has still managed to capture our curiosity. After a bit of research, we discovered a fascinating recipe, whose origins go beyond the simple mixture of tomatoes and oil served on toasted bread. Just for you, here’s the real, authentic bruschetta.

the best

Bruschetta (The Best)

1. Perfect tomatoes

For this recipe, we chose cherry tomatoes for their sweet taste, as well as the fact that their firm flesh releases less water. To ensure they stay in place on the bread, cut them into quarters. Next, grate a large tomato and use its pulp to bind the cherry tomato pieces together.

2. Maceration a must

To keep the tomatoes from soaking the bread, let them macerate with salt for about 20 minutes. This way, they’ll not only be well seasoned but also, excess moisture will be drawn. Drain, and then complete the seasoning.

3. Well oiled

Olive oil is an essential ingredient in bruschetta. Generously brush some onto the bread slices before placing them on the grill so that they’re nicely golden. As for the tomatoes, add the oil after you’ve drained them, allowing it to shine rather than get diluted during maceration.

4. Blackened bread

The word bruschetta comes from the verbs bruscare (in Roman dialect) or abbrustolire (in Italian), which mean “to grill” or “roast over coals.” To replicate the classic bruschetta recipe, grill the bread slices on the barbecue until lightly charred. Choose a country-style loaf rather than a baguette, so that it can hold more toppings.

Looking for some more Italian inspiration? Be sure to check out our selection of recipes: