How to Make Easy Italian Bruschetta Recipe

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.

Easy Bruschetta Recipe:

Sometimes meals are more informal and are composed of small dishes that form a whole. Some call it tapas, here we call it mouths. It’s an excellent idea to share with a few glasses of wine and watch a movie, play a board game or just chat with friends. Learn how to make a bruschetta in a traditional way. It’s easy, delicious and healthy. Savour with the bruschetta ….. The preparation is very simple, it would resemble what we could call toast … We will only need these ingredients that you can always have on hand at home: bread, tomato, garlic, oregano, arugula and virgin olive oil.

To make a bruschetta it is best to have a stone oven to toast the bread (the purest Italian style), but with a normal oven, we can manage. Bruschetta is a dish from central Italy and considered one of the most popular appetizers in the country. It consists of toasted bread accompanied by pieces of tomato marinated with olive oil and spices, all at their right point of baking.

How to Make Bruschetta

How to Make Bruschetta


A ” Bruschetta ” is nothing more than a slice of bread (toasted or not) covered with what we goodly pleases, clear that whenever we talk about Italian food we must be very careful because they are very jealous of their Products when other Italians do not. On this occasion, and to satisfy all parties opt for an imperishable classic as is the Caprese salad but as Bruschetta perfectly suited to take us to work in a Tupperware, is a buffet, which does not need much preparation and is simply great.

Or we can say that Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed at any time of the year. In its simple Italian form, the bruschetta requires that the bread is roasted over real coal, then rubbed with slices of raw garlic, and sprinkled with olive oil and finished with a little sea salt and fresh pepper.

The variations evolved to later incorporate things like chopped tomatoes, beans, and fresh herbs. This Instructable recreates the standard Italian tomato bruschetta that would generally serve you in an Italian restaurant when you start a meal, quickly and easily in your own kitchen.

To get our how to make bruschetta perfect we must focus on several elements:

  • The base (bread)
  • Content
  • Dressings

For this recipe of how to make bruschetta, we have chosen a very rustic bread and homemade as is the rustic bread wheat germ. A thick and dark bark, intense aromas of freshly ground wheat and a detailed taste and a solid base on which to settle our toast as this bread does not get wet like the one we bought already made. For our filling, we will use some basic ingredients such as ripe tomatoes, fresh basil leaves, buffalo mozzarella and the aromatic dried tomatoes that we are going to spice up.

As final colophon there is no bruschetta without a good dressing and this time a good olive oil off first pressed, a freshly ground black pepper, sea salt in flakes and a splash of lemon juice and we will get a marvel for the palate but also You can add a little rosemary, oregano and even a few wisps of lemon thyme.

Nutrition Information Per 100G:

  • 250 Calories
  • 14,7gr Fat
  • 18gr Carbohydrate
  • 13gr Protein
  • Number of servings: 4 servings
  • Preparation time: 5 minutes
  • Difficulty: Very easy

How to Make Bruschetta:

  • 4 slices of bread rustic wheat germ
  • 2 balls of mozzarella
  • 3 ripe tomatoes branch
  • Dried tomatoes
  • Fresh basil
  • Olive oil
  • Salt coarse sea
  • Ground black pepper
  • Few drops of lemon juice
  • Once we have prepared the bread and enduring us about 4 or 5 days perfectly well covered and in a closet the rest is simple. The recipe for rustic wheat germ bread is here.
  • We soak the dried tomatoes and when they are soft we drain them and cut them into thin strips.
  • We toast if we want to give a crispy and aromatic touch to the bread in a frying pan without any fat.
  • Drain the mozzarella and dry it well with kitchen paper. Cut thick slices of a finger thick.
  • We select the best basil leaves and wash and dry them well.
  • Wash, remove the stem from the tomatoes and cut 1 / 2cm thick slices.
  • We assemble our toast alternating tomato and mozzarella slices and some basil leaves, spread a few strips of dried tomatoes that will enhance the taste, to enhance the taste, add the virgin olive oil and a few drops of lemon juice directly from the lemon.
  • We already have ready to taste wherever we please, the bread holds a lot and toasted even more and is perfect to take us to the office.

It is important that to make bruschetta you use rustic style bread, or at least have a consistent crumb. I leave you two options, but there are a thousand more. The best ones are with mushrooms, green asparagus, artichokes, black olives + garlic + dry tomato and of course these two: tomato and eggplant.

Tomato Bruschetta

Bruschetta with Tomato:

Wash and cut tomatoes into small cubes (you can also use cherry tomatoes into halves or quarters) and have in a bowl. Grate or crush one of the garlic cloves in the mortar and add it to the tomatoes. Add a little salt, a tablespoon of oregano and another of virgin oil.

We arrange this mixture on the bread and bake at 200 degrees for 10 minutes.

Bruschetta with Aubergine:

Wash and cut the eggplant into slices. We make them with a little olive oil and salt, well covered and with moderate fire. We want them to be tender and well made. Meanwhile, rub the other clove of garlic in the bread and when the eggplant slices are ready, place them over the bread and sprinkle with oregano. Bake at 200 degrees for 10 minutes.

To give it a spicy touch, we dilute the hot sauce of our choice in a couple of tablespoons of virgin oil. Emulsion well with a teaspoon and pour it over the bruschettas just as you remove them from the oven.


garlic you can split in half and pass the bread to be impregnated. Another option is to keep a jar with garlic chopped in olive oil and thus you save a step! You can also add other ingredients such as prosciutto, anchovies, olives, etc.

Leave a Reply