Bruschetta from Italy

    15 mins

    Fresh tomatoes, basil and red onion are heaped on top of garlic-rubbed toast.

    89 people made this

    Serves: 16 

    • 1 french bread baguette, cut into slices
    • 8 tomatoes, diced
    • a bunch fresh basil, chopped, (quantity to taste)
    • half a red onion, minced
    • freshly ground black pepper
    • 3 cloves garlic, halved

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Combine tomato, basil and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
    2. Toast bread slices on a cast iron tawa till they cook all the way through. Vigorously rub roasted or raw garlic slices on each toast. Heap on the tomato mixture and serve.
    3. To bake, preheat oven to 200 C. Arrange bread on a baking tray. Place in oven, and bake until well toasted, approximately 5 minutes.
    4. Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.


    Try spreading roasted garlic onto the toasted baguette slices for more garlic flavour.

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    Reviews and Ratings
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    Reviews in English (55)


    I lived in Italy for 4 months and this is closer to a true bruschetta (pronounced broo-sket-ta). Rubbing the garlic directly on the bread may make it strong -- but it IS the authentic method -- it's how they did it while I was in Italy. One good suggestion is to drizzle olive oil over the top of the tomatoes. FRESH basil is NECESSARY for this recipe!! Great, Authentic Recipe!! deb  -  05 Feb 2003  (Review from Allrecipes US | Canada)


    I absolutely love bruschetta, and this recipe is authentic and very close to the recipe that I use, so I'm reviewing this one to put in a good word for it. The only things that I do differently are to brush the bread with a little olive oil before toasting, and to leave out the onion and instead add shredded mozzerella cheese to the mixture. Cooks, be sure to use Roma plum tomatoes; it's the only way to make bruschetta. I'd also caution people to be careful not to rub too much garlic on the bread; it will overpower the tomato mixture and ruin the recipe! Which would be really, really tragic.  -  19 Aug 2006  (Review from Allrecipes US | Canada)


    This was a good recipe. I made some modifications: use dried Italian seasoning instead of the fresh, added a splash of balsamic vinegar and added some salt and crushed red pepper. The basic recipe just seems way too bland. Even with these modifications, I would probably make it stronger tasting next time. Overall, this is a great recipe...just needs some spicing up. Would definitely make it again. Enjoy!  -  15 Feb 2002  (Review from Allrecipes US | Canada)