In the sun-drenched hills of central Italy, before bruschetta became a restaurant staple, it was a farmer’s snack — simple, rustic, and full of soul. Its name comes from bruscare, an old Roman word meaning “to roast over coals,” a nod to the way slices of bread were grilled until crisp and smoky. Originally, bruschetta was just a canvas for showcasing the season’s freshest olive oil. A swipe of garlic, a splash of oil, maybe a pinch of salt — that was it. But like all great peasant dishes, it evolved. Add ripe tomatoes, fresh basil, and a bit of creativity, and you’ve got one of the most beloved bites in Italian cuisine.

Today, bruschetta is more than just an appetizer — it’s an experience. It’s best served as a starter before a long, leisurely meal or alongside a glass of chilled white wine on a summer evening. The magic lies in its simplicity: crisp, grill-marked bread, juicy tomatoes at peak ripeness, fragrant basil, and a generous drizzle of extra virgin olive oil. Want to take it up a notch? Add a few slices of fresh mozzarella or mix in torn pieces of creamy burrata. The richness pairs beautifully with the acidity of the tomatoes and turns this humble appetizer into something truly irresistible.

Classic Tomato Bruschetta Recipe

Servings:  4-6

Preparation time: About 15 minutes

Cooking time: 5 minutes (for grilling or toasting the bread)

INGREDIENTS

• 1 rustic Italian loaf or baguette, sliced ½-inch thick
• 4 ripe tomatoes, diced (Roma or heirloom work beautifully)
• 3 cloves garlic (2 minced, 1 halved)
• 1/4 cup fresh basil, chopped
• 3 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper
• Fresh mozzarella or burrata (optional)
• Balsamic glaze (optional, but delightful)

INSTRUCTIONS

1. Brush each slice of bread with olive oil and grill (or broil) until golden and lightly charred — about 1–2 minutes per side.

2. While warm, rub the top of each slice with the halved garlic clove for a subtle kick.

3. In a bowl, mix diced tomatoes, minced garlic, basil, 2 tablespoons of olive oil, salt, and pepper. Let sit for 10–15 minutes to let the flavors mingle.

4. If using mozzarella, layer a few slices on each piece of bread before topping with the tomato mixture. For burrata, spoon it over the tomatoes after assembling.

5. Drizzle with remaining olive oil or a light swirl of balsamic glaze, if using.

6. Serve immediately while the bread is crisp and the topping is fresh.

Whether you go traditional or add your own spin, this bruschetta brings a little taste of Italy to your table — no plane ticket required!