Bruschetta is more than just toasted bread with tomatoes. It is an explosion of contrasting flavors and textures. The bread, which is infused with the flavors of the oil and garlic, contrasts with the sweetness of the tomatoes.
Bruschetta is a very basic dish, there is very little cooking involved, so there really isn’t much that can go wrong.
So how do you get really good bruschetta? The secret is in the ingredients: good quality olive oil, crusty bread and juicy, plump tomatoes. Follow our tips and learn how to make bruschetta that will impress your friends and family.
There are two ways of making bruschetta bases: under the grill or in the oven. Both methods are effective
1 loaf of day-old sourdough bread
2 garlic cloves
¼ cup good-quality extra-virgin olive oil
Slice bread into eight, half inch slices, either straight across or diagonally. Slicing diagonally gives you larger slices.
Lightly grill each side of bread for about 1 minute until crisp on the outside but soft on the inside. Either toast on a really hot griddle pan or under a pre-heated conventional grill.
Rub one side of the hot bread with cut garlic.
Drizzle the olive oil over the garlic side and season with salt.
Preheat oven to hot 200°C / 400°F. Line a baking tray with baking paper.
Slice the bread into half inch slices (1.5 cm) either straight across or diagonally.
Arrange the slices on the baking tray and place on the top shelf of a pre-heated oven. Leave to bake for about 5 minutes or until the slices are golden brown. (You need to watch it closely because I can guarantee it will burn if you don’t).
Cut garlic cloves in half lengthways. Rub cut side of garlic over each slice.
Brush one side of the bread with the olive oil, then season with salt.
Bruschetta is best made with rustic, crusty bread. Use a baguette, ciabatta, sourdough or other Italian bread and cut the slices about ½ - 1 inch thick.
Use the best olive oil you can find and drizzle it over generously.
Then sprinkle over a generous pinch of salt.
Bruschetta is best made using one or two-day old bread. Its texture is firmer than the fresh variety, providing a more stable base for the topping.
The tomatoes must be ripe. Sun-ripened tomatoes are the best, which means your bruschetta is going to taste better during summer.
Make sure your griddle pan is hot before you begin. You want your bread to be crispy on the outside but soft on the inside.