The best bruschetta recipe always involves the amazing grilled bread!
Traditional bruschetta is an Italian appetizer of grilled bread rubbed with olive oil and garlic.
FYI: Bruschetta is the bread, not the topping, and is pronounced “brew-sketta”, not “brew-shetta”.Jump to Recipe
Essential Ingredients for Bruschetta:
One of my favorite party tricks is to assemble a “Build your own Bruschetta Bar” because it’s super easy and even those with certain food allergies or eating preferences can find an appetizer that works for them by choosing their own toppings.
Whether you build a platter ahead of time or create a bar, here are the 4 essentials that you will start with and build upon:
- Large baguette – Italian, French, or Sourdough
- Extra Virgin Olive Oil
- Sea Salt
How to make the best bruschetta:
- Cut the bread about 1/4″ thick on the bias
- Brush generously with olive oil
- Grill over medium heat for about 5 minutes, or toast in a 400°F oven for about 10 minutes.
- Remove from heat and rub each piece with a clove of raw garlic – this step is important so don’t skip it.
- Sprinkle lightly with sea salt. Reserve until ready to add your toppings.
A big basket of the grilled bread pieces should always be at the beginning of a serve yourself bar.
How to make a Classic Tomato Topping:
- Choose the best tomatoes. It’s fun to use a variety of colors.
- Cut into a small dice and place in a medium sized bowl
- Add finely chopped fresh garlic, extra virgin olive oil, balsamic vinegar, chopped basil, sea salt and pepper
- Mix gently to combine
- Top toasted bread pieces with tomato mixture
Easy Bruschetta topping ideas:
The great thing about bruschetta is almost any topping combination will work and the more choices the better! Try setting up toppings that work together in groups if you are making a bruschetta bar.
A variety of ingredient ideas:
- Tomatoes, basil, garlic mixture
- Tomatoes and Buratta or Mozzarella
- Proscuitto and Buratta
- Black Olive Spread and Capers
- Roast beef and Gorgonzola
- Pesto and Parmesan chunks
- Sundried tomatoes or lightly roasted tomatoes in olive oil
- Arugula, Goat Cheese and Prosciutto
How to make Prosciutto, Arugula, and Burrata Bruschetta
This is one of our absolute favorite toppings and it is so filling it can be a light meal:
- Prepare and toast bread
- Rub with garlic clove
- Add a layer of arugula that has been lightly tossed with olive oil
- Spread a layer of creamy burrata cheese
- Add a toasted tomato slice
- Top with a small piece of prosciutto
- Toast at 350°F for 5 minutes and then broil for 1-2 minutes
- Serve on a platter
Easy Bruschetta Tips:
- How do I keep my bruschetta from getting soggy?
- Be sure to cut bread into slices at least 1/4″ thick and then grill or bake. As a result, the topping should not make the bread soggy.
- While you can make and toast the bread up to 2-days ahead of time (and store sealed) don’t add toppings until you are ready to serve
- Scoop tomato mixture out with a slotted spoon so you don’t add all the juices onto the bread
2. What is the best bread for Bruschetta?
- You want to use a sturdy bread such as a Sourdough, French or Italian baguette
- Bruschetta can sometimes be called crostini, but crostini is generally made with smaller, thinner loaves of baguette
3. What is the best way to serve bruschetta?
- We love a do it yourself bar, with a few toppings, so everyone can serve themselves
- If you are making a platter to serve, be sure to add a sprinkling of greens to give your party platter a finished look, for example, arugula or watercress.
What to serve with Bruschetta:
- Seared Halibut with Lemon Caper Sauce
- Oven Baked Salmon with Mustard Dill Sauce
- Perfect Pan Seared Scallops
- Jerk Chicken
- Carne Asada
Best Bruschetta Recipe
- 1 Large baguette, Italian, French, or Sourdough
- ¼ cup Extra Virgin Olive Oil
- 1 clove Garlic, peeled
- 1 Tbsp Sea Salt
Traditional Tomato Topping:
- 4 large tomatoes, cut into medium dice
- 2 cloves garlic, finely minced
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Balsamic Vinegar
- 1/4 cup basil, roughly chopped
- ½ tsp sea salt
- ⅛ tsp black pepper, freshly ground
Prosciutto, Burrata, and Arugula Topping
- 1 cup arugula leaves
- ½ tsp extra virgin olive oil
- 8 oz fresh burrata cheese, drained
- 8 slices tomato, roasted and cut in half
- 8 slices proscuito, torn into smaller pieces
Preparing the bread:
- Heat grill to medium, or heat oven to 400°F.
- Cut the bread about 1/4″ thick on the bias. Brush with olive oil and grill cut side down for about 5 minutes. Alternately, toast on a baking sheet cut side up in a 400F degree oven for about 10 minutes.
- Rub each piece of bread with a cut clove of garlic – this step is important! Sprinkle lightly with sea salt
- Set aside until ready to assemble
Preparing Traditional Tomato Topping
- Toss all ingredients in a large bowl and marinate for 20-30 minutes at room temperature. If not using immediately, cover tightly and refrigerate. If need be drain slightly before serving. Taste and adjust seasonings or basil, as needed.
- Spoon onto toasted bread just before serving.
Prosciutto, Burrata, and Arugula Topping:
- Mix arugula with olive oil
- Roast tomato slices and cut in half
- Add layers to toasted, garlic rubbed bread in this order:Arugula, layer of burrata, 1/2 piece tomato, prosciutto pieces
- Toast at 350°F for 5 minutesBroil for 2 minutes and serve warm