Description
This Classic Italian Bruschetta recipe celebrates the vibrant flavors of ripe Roma tomatoes, fresh basil, and fragrant garlic layered on toasted crusty Italian bread. Enhanced with a splash of balsamic vinegar and extra-virgin olive oil, this antipasto is a simple yet elegant appetizer perfect for any occasion.
Ingredients
Tomato Mixture
- 6–8 ripe Roma tomatoes (about 1.5 pounds)
- 1/4 cup fresh basil leaves
- 1 tablespoon balsamic vinegar
- 1/3 cup extra-virgin olive oil (plus extra for drizzling and brushing bread)
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon red pepper flakes
Bread and Topping
- 1 loaf crusty Italian bread (ciabatta or baguette), sliced 1/2 inch thick (10–12 slices)
- 3–4 garlic cloves
- Mozzarella cheese (thinly sliced, approx 1/8-inch thick) or ricotta cheese (about 1 tablespoon per slice) – optional
Instructions
- Prepare the Tomatoes: Rinse the Roma tomatoes under cool water, slice lengthwise, and scoop out the seeds with a spoon to prevent a watery topping. Dice the tomato flesh into 1/4-inch cubes and transfer to a medium mixing bowl.
- Season the Tomato Mixture: Finely chop fresh basil and add to the bowl with tomatoes. Pour in balsamic vinegar and 1/3 cup olive oil. Season with sea salt, black pepper, and optional red pepper flakes. Stir gently to combine. Let the mixture rest at room temperature for 15–20 minutes to meld flavors.
- Slice and Toast the Bread: Preheat oven to 400°F (200°C). Slice Italian bread into 1/2-inch thick pieces and arrange on a baking sheet. Brush one side lightly with olive oil. Bake for 8–10 minutes until edges are golden and crisp. Alternatively, grill slices on a stovetop grill pan for 2–3 minutes per side for a smoky flavor.
- Rub with Garlic: Peel and slice garlic cloves in half. While bread is warm, rub the cut side of a garlic clove over the oiled surface of each toast slice to impart a bold garlic aroma.
- Add Mozzarella or Ricotta: For mozzarella, slice into thin rounds and place one slice on each piece of warm bread. For ricotta, scoop about a tablespoon onto each slice and spread evenly with a spoon. The warmth of the bread softens the cheese, creating a delicious base for the topping.
- Assemble the Bruschetta: Spoon 1–2 tablespoons of the tomato mixture onto each cheese-topped slice. Spread evenly to keep bread crunchy. Drizzle extra olive oil on top and garnish with a small basil leaf or a pinch of black pepper for a polished finish.
Notes
- Removing tomato seeds helps prevent the bruschetta topping from becoming too watery.
- Letting the tomato mixture rest allows the flavors to meld for a more flavorful topping.
- Using good quality, crusty Italian bread is key for the right texture and flavor.
- Rubbing garlic on warm bread releases its aromatic oils without overpowering the dish.
- Adding fresh mozzarella or ricotta is optional but adds creamy richness that complements the tomatoes.
- The bread can be toasted in the oven or grilled on a stovetop grill pan depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
