This recipe for Classic Italian Bruschetta is easy to follow and is positively, mouthwateringly delicious. The recipe comes from the Tavola Cooking Academy in Florence, Italy, where I was fortunate enough to take a class, and eat some of the freshest, most authentic Italian food I’ve ever had.
The first thing we learned, however, is that we, Americans, are mispronouncing bruschetta…calling is (Broo-shetta) when it’s actually (Broos-Ketta). So, if you want to feel extra authentic when you make this recipe, give that pronunciation a try. Either way, enjoy! Here’s the recipe:
Classic Italian Bruschetta
9 ripe plum tomatoes, seeded and diced
2 cloves garlic, finely minced, plus extra for rubbing on toasted bread
2 Tbsp. extra virgin olive oil, plus extra for garnish
1 Tbsp. red wine vinegar or balsamic vinegar
1/2 cup basil, coarsely chopped
Salt and pepper to taste
Tuscan bread or baguette, sliced
Combine all ingredients in a bowl (reserving some of the basil for garnish) and let sit for about 1 hour to allow the flavors to blend. Toast the sliced bread, then take a fresh garlic clove and rub it directly onto the surface of each slice. Spoon the tomato mixture on top of each toast, drizzle with a little additional olive oil and garnish with a little chopped basil.
12 Comments
Really like the addition of the music and a pretty white plate you put things on. Also liked the slow push in on the hero shot at the end, great job!
Yummy!
love from Brazil! thanks for the recipe
Hi. Why don't you use the inside of the tomatoes?
This must be the american version of bruschetta, in italy, we so not use any vinegar at ALL. What about the oregan ????? … please, do what you can bette, HAMBURGERS AND HOT DOG !!!!
I'm Italian… an your recipe is exactly how it's supposed to be done. But allow me a suggestion: Instead of rubbing the bread with a clove of garlic, I suggest spreading it with a thin layer of roasted garlic purée. A true superior delight.
I can’t wait to try this for my family! Thank you for sharing 🙏🏻
Wrong.
This came out so good. Thank you
I don’t know if this right but I add a smear of pesto to the toasted bread and ripped mozzarella
You never ever use balsamic …crime to the italians
Signora, mamma mia, that midle of tomato is the best in Bruschette. Without that, that is not Bruschetta. Salutte.