The recipe for the perfect tomato bruschetta (and the golden rules for delicious bruschetta)

Tomato bruschetta is a simple but impressive appetizer, perfect for quick appetizers on any occasion. Let's discover the classic recipe and some tasty variations!

Bruschetta is a typical appetizer and aperitif throughout Italy: the name derives from bruscato, or toasted bread, and is served in many ways depending on the region. Tomato bruschetta is perhaps the most classic version of our cuisine, the protagonist of buffets or summer aperitifs to be consumed even while preparing a nice barbecue or during a dinner with friends. It is a perfect appetizer, not at all banal: also because the bruschetta can be enriched and seasoned with taste, thus opening the meal.

In this regard, we will give you some advice to make them perfect: here is the traditional recipe for tomato bruschetta!

How to make tomato bruschetta

1. Start by carefully washing the tomatoes and cutting them into cubes.
2. Place them in a bowl and season them with olive oil, salt, pepper; add the oregano and basil chopped with your hands and mix well.
3. Let it rest and in the meantime prepare the bread.
4. Cut the loaf of bread into slices and toast it on a hot grill on both sides. Alternatively, you can also toast the bread for bruschetta in the oven or in the air fryer : it will be very convenient if it is already turned on!
5. Rub the surface of the bread with garlic , give a drizzle of oil and season with the tomatoes and their sauce. Serve the bruschetta immediately.

And here is the very simple video recipe to prepare this delicious aperitif:

For something less traditional than bruschetta with cherry tomatoes, here are also all our recipes for delicious bruschetta !

storage

Our advice is to always serve the bruschetta immediately after preparation : the next day they risk becoming too soft, soggy, or excessively hard.

Which bread to choose for bruschetta

Choosing the right bread is essential. Traditionally, homemade bread is used and it could be Tuscan bread, known for its dense texture and crunchy crust, but also Altamura bread or Apulian bread.

Of course it is not the rule, but only a highly recommended choice to follow tradition , however you can also use ciabatta, baguette or wholemeal bread, depending on personal preferences.

The important thing is that the bread is thick enough to support the sauce without becoming too soft.

History of bruschetta and the most famous regional variations

Bruschetta has ancient roots that date back to the times of the Etruscans and Romans . Initially, it was simply toast rubbed with garlic and seasoned with olive oil to make it last longer while still being digestible thanks to the oil.

Over the centuries, bruschetta has become a popular dish throughout Italy, and different variations and seasonings have developed in different regions:

• In Calabria , for example, it is still called "fedda ruscia" (toasted slice), seasoned as per the basic recipe with tomatoes, oil, garlic and oregano.
• Even in Matera , in Basilicata, there is the "red slice" with tomatoes, but there are many other condiments which, depending on the season, include the addition of bran peppers, lampascioni or other.
• In Tuscany bruschetta is commonly known as "fettunta" , prepared with classic Tuscan bread without salt and simply seasoned with oil, garlic, salt and pepper.
• Even in Piedmont a very simple bruschetta is known, perhaps even more so than the Tuscan one, where garlic is simply rubbed on the bread and served, usually during the harvest period, with fresh grapes. It's called “soma d'aj” (loaded with garlic).