Classic Bruschetta

Classic bruschetta is summer on toast: thick slices of rustic bread grilled until crisp, rubbed with fresh garlic, and piled high with juicy tomatoes, basil, and olive oil. It is the simplest Italian appetizer and also the easiest to get wrong — this recipe nails every detail.

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Servings

6 servings

Calories

210

Ingredients

• 1 large loaf rustic Italian bread, cut into 12 thick slices
• 4 cups ripe tomatoes, diced (about 5 medium)
• 1/3 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 cloves garlic, 1 minced and 1 left whole
• 1 teaspoon balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Combine the diced tomatoes, minced garlic, torn basil, olive oil, balsamic vinegar, salt, and pepper in a bowl. Let it sit at room temperature for at least 15 minutes so the flavors meld.
2. Brush both sides of the bread slices lightly with olive oil. Grill or toast them over medium-high heat for 2 to 3 minutes per side, until golden with crisp edges.
3. While the toast is still hot, rub the cut side of the whole garlic clove firmly over one side of each slice — the rough crumb acts like a grater.
4. Stir the tomato mixture once more. Use a slotted spoon to pile it generously onto the garlic-rubbed side of each toast, leaving the liquid behind in the bowl.
5. Drizzle with a thread of extra-virgin olive oil and a pinch of flaky salt if you like.
6. Serve immediately, while the toast is still warm and crisp under the juicy topping.

Pro tips

• Use the ripest tomatoes you can find — out-of-season tomatoes make bland bruschetta no matter what you do.
• Salt the tomatoes early; it draws out their juices and makes the topping taste much brighter.
• Toast the bread thick enough to hold the topping — thin slices go soggy in seconds.
• Serve at room temperature, never chilled; cold dulls the tomato and basil flavors.

Frequently asked questions