We love freshly baked bread and bruschetta is the way to make a tasty quick appetizer you can enjoy anytime!
We grow our own basil here in Florida, and plum tomatoes from our garden, and with a few easy ingredients, you can make this easy recipe.
This Italian food is one of the easiest recipes to make and has been around for centuries!
It's similar to having Insalata Caprese which is fresh mozzarella, tomato slices, and fresh basil.
Not hard to make at all.
Just a refreshing salad on garlic toast. Amazing flavors, just remember using the best ingredients is key.
You must use aged balsamic vinegar for a real treat and I personally love stronger-tasting olive oil as well.
If you love appetizers do try our over 30 Fun Appetizer Recipes, perfect for holidays, game days, and family get-togethers.
Make your own variation of bruschetta or the original recipe, scroll down for the recipe, on how to make the best Italian Bruschetta.
Everything Fresh
This appetizer is perfect since you can change the toppings and get so creative with them.
Most local Italian restaurants here only have bruschetta with tomato, mozzarella, and basil.
These can be different every time just using a few of my optional ingredient suggestions and I am sure you will think of even more!
These are perfect for entertaining guests or bringing to any dinner party in a pinch, really easy and quite impressive!
Where Did Bruschetta Come From?
Bruschetta (pronounced as Bru-Sketta) is an Italian appetizer or snack that is served before the meal.
In Italy, it is known as an antipasto.
For anyone who has been to Italy will know that Bruschetta is a staple found on the menu in every restaurant.
Though the Bruschetta is of Italian origin, it has spread around the world and is a very simple recipe, it is also available in different variations.
There can be many variations in toppings such as cheese, cured meat, beans, vegetables, mozzarella, or onion.
Bruschetta originated in Italy during the 16th century
The origin of the dish can be traced back to ancient Rome.
There can be many variations in toppings such as cheese, cured meat, beans, vegetables, mozzarella, or onion.
Bruschetta is known as fettunta in Tuscany.
This variation does not have any toppings except olive oil.
Fettunta is actually served in November and is meant for tasting the season’s first oil.
Alternative Topping Suggestions
- buffalo chicken with blue cheese dressing
- artichoke and spinach dip on top
- ham salad
- egg salad
- tuna salad
- goat cheese and fruit fruits
- cantaloupe with prosciutto
- dates chopped with goat cheese and chopped pistachios
- diced pineapple, ham, and cream cheese
- other cheese suggestions: cream cheese, mascarpone, goat cheese
- leftover cooked meats and melted cheese of any kind
- warmed jam, melted brie cheese, and blueberries
Ingredients to Have on Hand:
- crusty Italian bread (rustic styles and hearty bread)
- fresh basil
- slices of mozzarella cheese
- garlic minced
- extra virgin olive oil
- a good aged balsamic vinegar
- spices are optional, oregano, red pepper flakes
- salt, pepper
- Optional: chopped cooked pancetta, regular bacon, chopped salami, other cheese like provolone or ricotta topping, sliced olives, minced chopped onion or celery, julienne peppers, hot peppers, white beans, and olive oil
Try Some Of Our Other Favorite Recipes!
Antipasto Bruschetta
Olive Tapenade
Avocado Bruschetta
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Antipasto Sandwich
Antipasto Roll
Mom's Stuffed Focaccia
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Gourmet Bruschetta Appetizers
For those who celebrate the catholic Christmas Eve Holiday, Bruschetta Insalata Caprese is what we love to make because it's meatless.
Of course, you can add any other chopped vegetables, or beans with just a drizzle of olive oil and balsamic, and you're on your way to a deliciously fun appetizer.
Italian Bruschetta
Yield: 4Prep time: 5 MinCook time: 2 MinTotal time: 7 MinItalian Bruschetta is toasted bread topped with fresh tomato and basil. Here are a few other toppings to make these a gourmet appetizer.Ingredients
- For Classic Bruschetta:
- 1 loaf of Italian Rustic style hearty bread, ( you can use any kind of French bread or stick bread you prefer)
- This needs to be sliced at least 2 inches thick and rub with garlic on both sides.
- Cut 4 slices of thick bread from the loaf
- 1/4 cup fresh garlic slices or minced fine
- extra virgin olive oil enough to brush each side of the bread and more for drizzling
- 4 thick slices of fresh whole milk mozzarella sliced or cubed very small
- 4 leaves fresh Italian basil
- 4 slices l fresh tomatoes slices plum or vine ripe ( or use them sliced thin or chopped fine)
- aged balsamic vinegar I usually buy 18 years aged) for drizzling
- Optional Seasoning: granulated garlic powder for more garlic flavor and grated cheese, red pepper flakes, and oregano
- Optional Toppings: chopped cooked pancetta, regular bacon, chopped salami, other cheese like provolone or ricotta topping, sliced olives, minced chopped onion or celery, julienne peppers, hot peppers, white cannellini beans, or chickpeas crushed with olive oil
- Make garlic toast. Just double the recipe if you want more and follow the same instructions:
- Slice the bread, brush each side with one tablespoon of olive oil on each slice, and place on a cookie sheet.
- Sprinkle the tops of the bread evenly with finely minced chopped garlic or use powder.
- Lightly sprinkle with grated cheese and oregano if using.
- They add some salt and pepper on both sides and the red pepper flakes if you like a little heat.
- Bake in a 430-degree hot oven until light brown, watch carefully or you will have croutons!
- This takes around 3 to 5 minutes to lightly toast the bread. For a crispier toast leave it in a few minutes longer.
- Top the bread with a slice of sliced tomato then fresh mozzarella.
- Sprinkle more olive oil over top, drizzle with a really good grade balsamic vinegar(mine was aged 18 years), and salt pepper to taste.
- See our other combination recipes below for toppings.
Instructions
- White Bean Garlic and Basil
- 2 cups of white beans, navy, cannellini, or great northern, fresh or canned rinsed and drained.
- 2 cloves minced garlic
- 1/4 teaspoon oregano, parsley, and basil (fresh basil and parsley if you have it)
- 1/4 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 1 teaspoon white wine
- Mix all ingredients together mashing beans slightly, and season with kosher salt and white pepper to taste with a dash of cayenne pepper. Spread on toasted crostini.
- For a hot version top with provolone, and broil until the cheese melts.
- Fresh Tomato Basil Insalata Caprese
- In a bowl combine 1 cup of chopped plum tomatoes, and sliced cherry or grape tomatoes sliced.
- Add 1/2 cup chopped fresh basil with 1 tablespoon olive oil, and 1 teaspoon balsamic vinegar, season with oregano, parsley, salt, and pepper to taste mix together.
- Slice thin pieces of mozzarella and assemble.
- Place cheese on top of bruschetta, top with tomato basil mixture for this cold style.
- For hot add the same ingredient topping with mozzarella cheese last and bake until the cheese melts.
- Bacon Lettuce and Tomato
- (Just spread with mayonnaise, and top with crumbled bacon, chopped lettuce, and tomato)
- Three Olive Spread
- 1 cup pitted black olives
- 1 cup pitted green olives
- 1 cup pitted kalamata olives
- 3 cloves garlic, peeled
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon oregano, black pepper, cayenne pepper
- 1 teaspoon chopped parsley
- Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor.
- Pulse to chop with a food processor, or by hand, then add balsamic vinegar and olive oil, and add spices and herbs.
- Process leaving little chunks or smooth whichever you prefer.
- Refrigerate for at least one hour, or overnight if possible, before spreading on pre-baked bruschetta.
- Steak Parmesan Marsala
- 1 boneless sirloin steak cut into small slices (leftovers work great)
- 1/4 cup Marsala wine
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- grated parmesan cheese with long strands
- fresh parsley or dried for garnish
- Marinate the steak in a bowl for at least 1 hour.
- In a medium size fry pan, heat oil, and saute steak until the desired doneness.
- Sprinkle with parmesan and garlic powder, top with cooked steak, and add more parmesan. Garnish with parsley.
- Caprese
- drizzle olive oil on the bread add chopped tomatoes and cubed mozzarella garnish with fresh torn basil
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More Recipes We Love
Mom's Foccacia
Pizza Dough
Panzerotti
No Knead Bread
Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2020.
