How to Make Bruschetta

Co-authored by Sasha Reyes

Last Updated: February 25, 2023 References

A traditional Italian appetizer, bruschetta has come a long was from the days of simple toasted bread and garlic. This article will show you how to make a traditional tomato-topped bruschetta. It will also give you some ideas for other toppings that you can use.

Ingredients

Traditional Bruschetta^{[1]
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1 baguette French bread or similar Italian bread
¼ cup (60 milliliters) olive oil
1 – 4 cloves of garlic, halved (optional)
Salt and freshly ground pepper (optional)

Tomato and Basil Topping^{[2]
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2 tablespoons olive oil
5 cloves garlic, minced
2 pints red grape tomatoes, halved
1 tablespoon balsamic vinegar
16 basil leaves, thinly sliced
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese (optional)

Part 1

Part 1 of 3:

Preparing and Grilling the Bread

1
Preheat your oven to 450°F (230°C).
2
Slice a baguette into ½ inch (1.27 centimeters) thick slices. To get the most surface area, try to slice the bread diagonally, instead of straight down.

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3
Use a pastry brush to coat one side of each slice with olive oil. You do not need to coat both sides with olive oil. The oil will help create a "barrier" between the topping the bread, and prevent it from getting too soggy.
4
Place the slices olive oil-side-down on a baking sheet. Depending on how big your baking sheet is, and how many slices you have, you may need to make several batches.
5
Bake the slices on the top rack in your oven for 5 to 6 minutes. The rack should be about 4 to 5 inches (10.16 to 12.7 centimeters) from the heat source. When the edges turn golden brown, take them out.
- You can also toast them under a broiler for 3 minutes, turning once.^{[3]
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- For richer bruschetta, melt some butter in a large skillet. Heat the bread slices in the skillet on both sides until they are golden brown.^{[4]
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6
Arrange the bruschetta oily-side-up on a platter. After this point, you can start preparing the traditional tomato-basil topping, or you can use a different, more unique one.

Part 2

Part 2 of 3:

Making the Tomato and Basil Topping

1
Brown the garlic in a small skillet over medium-high heat. Begin by heating 2 tablespoons of olive oil in a small skillet, then add 5 cloves of minced garlic. Stir, and fry the two together for 1 minute. Remove the garlic when it becomes golden, but don't like it become too brown.
2
Transfer the oil and garlic to a mixing bowl and let it cool. Make sure that the bowl is large enough to fit the rest of your ingredients. You will eventually be mixing everything in this bowl.
3
Cut 2 pints of red grape tomatoes into halves. For a more unique and colorful bruschetta topping, use 1 pint of red grade tomatoes, and 1 pint of yellow grape tomatoes.^{[5]
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4
Cut some basil into thin slices. Take a few basic leaves and stack them. Next, roll them up like a burrito and cinnamon bun. Use a sharp knife to cut the basil into thin, narrow slices. Repeat this step until you have used up all your basil leaves.
5
Add the halved tomatoes, balsamic vinegar, basil, salt, and pepper to the mixing bowl.
- For a more flavorful bruschetta, add 2 tablespoons of grated parmesan cheese.^{[6]
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6
Wait 1 to 2 hours. This will give the tomatoes enough time to absorb all the flavors.^{[7]
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7
Spread the tomato mixture over the bruschetta just before serving. Make sure that you are spreading it on the oily side; the oil will help keep the bread from getting too soggy. ^{[8]
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- You can also serve the mixture in a bowl with a spoon. This way, your guests can pick up how much they want.

Part 3

Part 3 of 3:

Making Other Toppings

1
Prepare some toasted slices of baguette, then add your desired topping. This section will give you several different recipes for bruschetta toppings. They range from sweet to sweet n' savory, to savory.
2
Try a simple seasoning of garlic, olive oil, and salt. Cut a clove of garlic in half, and rub it over the oily side of the toasted bread slices. Finish off with a drizzle of olive oil and a sprinkle of salt and/or pepper.
3
Use a gorgonzola-honey topping if you like the savory-sweet. Spread some gorgonzola cheese over the oily side of each bread slice. Bake, broil, or grill the bread, cheesy-side-up for a few more minutes until the cheese has melted. Transfer the bruschetta slices to a platter, and drizzle each slice with honey. Serve immediately.^{[9]
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- You will need about 8 ounces (225 grams) of gorgonzola cheese and 3 tablespoons of honey.
- For an added crunch, add some chopped walnuts or pecans on top.
4
Use ricotta cheese and marmalade for another savory-sweet combination. Spread 2 tablespoons of ricotta cheese over the top of each bread slice. Add 1 tablespoon of marmalade to each slice and serve.^{[10]
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5
Use a classic combination of salmon and cream cheese. Spread some cream cheese over the bread slices, then drape a slice of salmon over each one. Finish off with a sprinkle of dill.^{[11]
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6
Try some prosciutto, peaches, and goat cheese for a more unique flavor. Spread some goat cheese onto the toasted bread slices. Place a slice of prosciutto over the cheese. Add two, thin peach slices. Finish off with a drizzle of olive oil and a pinch of sea salt. Serve immediately.^{[12]
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7
If you want something zesty, give ricotta cheese and lemon a try. In a small bowl, combine 8 ounces (225 grams) of ricotta cheese and the zest of 1 lemon. Add salt and pepper to taste and spread over the toasted bread slices. Finish off with a drizzle of honey and a sprinkle of thyme. Serve while it is still warm.^{[13]
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8
If you have a sweet tooth, try strawberries and sugar. Slice enough strawberries to cover the tops of the toasted bread slices. Generously sprinkle the strawberries with sugar. Turn on the broiler, and heat the bruschetta for about 2 minutes, or until the sugar caramelizes.^{[14]
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Expert Q&A

Question

How do I stop my bruschetta from getting soggy?

Sasha Reyes
Executive Chef
Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management.

Sasha Reyes

Executive Chef

Expert Answer

Well, if you're not serving it right away, you can make the toppings ahead of time, and only put them on the bread later, when you're ready to serve it. This way, it won't be soggy and will still be crunchy when served.
Question

Can I use other types of tomatoes?

Community Answer

Certainly. Plum tomatoes are also popular, but another meaty type of tomato will do. Be sure to peel it first, squeeze out the seeds, and chop it into smaller pieces. Some people find that blanching (dipping into boiling water for 1 minute then into cold) the tomatoes first makes the skin easier to remove.
Question

On what temperature do you set oven to bake bruschetta slices

Community Answer

Try 450°F (230°C). You can also try a lower temperature of 425°F (220°C) for less crispy bruschetta. Lastly, you can turn the broiler on on your oven, but you'll have to keep an eye on them--they'll toast fast.