Tomato Bruschetta, is a must for every outdoor grilling or barbecue meal. Grill up some slice Italian bread, then top with a mixture of fresh tomatoes, olive oil and herbs. Italian never tasted so good.
Italian Tomato Bruschetta
When I first came to Italy, more years than I care to admit! Bruschetta along with Tiramisu were one of the foods I had never heard of or even tried. Bruschetta, in Italian ch is pronounced like the letter k. But I soon discovered it was one of the many things that I had been missing!
The first time the barbecue was lit, (no gas barbecue was in sight at the time) I remember my mother-in-law would use the stem prunings from the vineyard. She would light them up, put a grill over them, cut the day old Italian crusty bread (which is the best bread for bruschetta), usually it was her homemade bread, and toast it to perfection.
Once the bread was toasted, she would sprinkle some salt and drizzle olive oil on top of the bread. Of course she used oil from the olives that had been picked the previous November. As the bread was grilling, my sister-in-law would be in the kitchen chopping the freshly picked tomatoes, a different combination of tomatoes are the best.
Italians love to eat Bruschetta the traditional way, after the bread has been grilled then rub a a clove of garlic on the bread, drizzle with some olive oil and sprinkle with salt. This is the Traditional Italian Bruschetta, so good! The toppings are extra.
Bruschetta is something that must be eaten immediately! You cannot and should not store it for later. Make it and eat it!
How to make the Best Tomato Bruschetta!
- To start you need the perfect bread, homemade is the best because you need a compact crumb one that remains crunchy while absorbing the seasonings well. Never use packaged bread.
- The perfect bruschetta bread should be hot and crunchy. The best way to toast it is either on a pan grill or BBQ. Cut the slices about 1/4 thick. Don’t over grill them, they should be golden while still a little soft in the middle.
How to make a Tomato Bruschetta:
A couple of ripe but firm tomatoes and one or two a little on the green side, which the Italian loves. Of course don’t forget some green onions, celery, fresh basil and Italian parsley from the garden, then toss them together in a bowl with olive oil and salt.
A little drizzle of Balsamic Glaze doesn’t hurt either, but if you can’t find the glaze, regular Balsamic works just fine too. How can something so simple be so delicious?
After that first taste, I totally understood why my husband came back for the food!
More Delicious Bruschetta Recipes
Even if you don’t have a garden full of all these fresh vegetables, try to get as close as you can, visit your local farms or farmers’ markets for fresh and organic products. You can also plant vegetables in pots, just like flowers, I did that for years.
Believe me it will be so worth it! Especially now with the warm weather and BBQ season upon us, nothing like a delicious side dish or appetizer of Easy Italian Tomato Bruschetta.
Nowadays you don’t even need the barbecue to make Bruschetta, a simple Pan Grill will suffice, so start chopping and Happy Grilling. Buon Appetito!
Easy Italian Tomato bruschetta
- 6 slices bread*
- 1-2 cloves garlic
- 2-3 pinches salt
*Best is day old homemade bread or Italian crusty bread, a bread with a compact crumb.
- 4 medium to large firm ripe tomatoes (chopped / I remove the seeds and extra pulp)
- 1/2 red onion (chopped)
- 1 celery stalk (chopped)
- 1/2 teaspoon salt
- 1 1/2 teaspoons oregano
- 4-5 leaves fresh basil and parsley chopped
- 1/4 cup olive oil
- Heat pan grill or BBQ to hot and keep temperature relatively high, place sliced bread and turn until toasted golden, remove and if desired rub with a clove of garlic, sprinkle with a little salt then top with the tomato topping, serve immediately.
- In a medium bowl mix together the chopped tomatoes, red onion, celery, salt, oregano fresh basil and olive oil, serve over freshly toasted bread, if you like, a little drizzle of Balsamic vinegar is a tasty addition. Enjoy!
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Updated from May 28, 2016.