Bruschetta
Good bruschetta depends on two things: tomatoes that taste of something, and bread that stays crisp under them. Salting and draining the diced tomatoes for 10 minutes takes out the excess water, so the topping is sweet and concentrated rather than watery. Toast the baguette slices in the oven, rub them with raw garlic while they are hot, and spoon over the tomatoes just before serving. It makes about 16 pieces and takes 31 minutes.
- Total
- 31 min
- Prep
- 15 min
- Cook
- 6 min
- Serves
- 4
- Per serving
- 320kcal
Choosing the tomatoes and bread for bruschetta
Bruschetta is a short list of ingredients, so each one matters. Choose ripe, fragrant tomatoes, and keep them out of the fridge, which dulls their flavour. A good extra virgin olive oil is worth using here, since you can taste it. Fresh basil beats dried, but a pinch of dried oregano is a fair substitute when basil is hard to find.
The bread should be sturdy, with a crust that holds its shape once toasted. Baguette gives neat slices, and if you want to bake your own, try French baguettes or focaccia with rosemary cut into fingers.
How to make bruschetta
Tap a time to start a timer.
- Drain the tomatoes Cut the tomatoes into 1cm dice, scooping out the watery seeds from larger ones. Toss with the sea salt and tip into a sieve set over a bowl. Leave for while you toast the bread.
- Slice the bread Heat the oven to 200°C (180°C fan), gas 6. Cut the baguette into 16 slices about 1.5cm thick, cutting on the diagonal for larger pieces.
- Toast Lay the slices on a baking tray and brush both sides with 2 tbsp of the olive oil. Bake for , turning once halfway, until golden and crisp at the edges.
- Rub with garlic While the toast is still hot, rub the cut side of the garlic over one side of each slice. The rough, crisp surface works like a grater and leaves a mild garlic flavour.
- Mix the topping Tear the basil and stir it into the drained tomatoes with the remaining 2 tbsp of oil and the black pepper. Taste and add a little more pepper if needed.
- Assemble Spoon the tomatoes over the toast just before serving. Drizzle with a little balsamic glaze, if you like, and eat straight away.
What to serve with bruschetta
Set a platter on the table as a starter, or alongside cured meats, olives and a glass of something cold. The same tomato and bread combination turns up in a different form in panzanella, a bread and tomato salad that is a good use of day-old loaves.
For more variety, top some toast with mozzarella or ricotta, or finish the tomatoes with a few torn basil leaves and a drizzle of olive oil.
Common problems and fixes for bruschetta
- The bread goes soggy.
- Toast it until it is properly golden and firm, and drain the tomatoes first. Spoon on the topping just before serving, not before.
- The topping tastes watery or bland.
- The tomatoes were not ripe enough. In winter, cherry or baby plum tomatoes are sweeter than large ones. The salt and the draining step help to concentrate their flavour.
- The garlic is too sharp.
- Rub the cut side over the toast once or twice only, rather than pressing hard. For a milder flavour, use half a clove per four slices.
Frequently asked questions about bruschetta
How do you pronounce bruschetta?
It is pronounced "broo-SKET-ta", with a hard "k" sound for the "sch", not "broo-SHET-ta". The name comes from the Roman dialect word for roasting over coals.
Can you make bruschetta ahead of time?
Yes, in parts. The drained tomato topping keeps in the fridge for up to a day, and the toasted slices stay crisp in an airtight tin for the same day. Put them together just before serving.
What bread is best?
A baguette, ciabatta or sourdough all work well. Choose a loaf with a firm crust and an open crumb that crisps up, rather than soft sliced bread.
How much should I make per person?
Allow 3–4 pieces each as a starter or nibble with drinks, or 5–6 pieces as a light lunch.
How did you like the recipe?
4.7 / 5 · 8 ratings
