About this Dish
Grilled bread rubbed with garlic, topped with fresh tomato, basil, and olive oil.
History & Origin
Bruschetta began as a simple way for Italian olive farmers to test fresh-pressed oil, grilling bread and drizzling it straight from the press — the tomato topping came later.
IngredientsServes 4
🍞Rustic sourdough or ciabatta bread, 1 loaf sliced into 2cm thick pieces
🧄Garlic cloves, 3 large, peeled and halved
🍅Ripe Roma or vine tomatoes, 500g finely diced
🌿Fresh basil leaves, a large handful, torn
🫒Extra virgin olive oil, 6 tablespoons, plus extra for drizzling
🧂Sea salt flakes, 1 teaspoon
🌶️Black pepper, freshly ground, to taste
🍋Balsamic vinegar, 1 teaspoon (optional)
Method
1
Dice the tomatoes into small, even pieces and place them in a bowl. Add a pinch of salt, drizzle with 2 tablespoons of olive oil, the torn basil, and balsamic vinegar if using. Toss gently and let the mixture sit for at least 15 minutes so the flavours meld together.2
Heat a griddle pan or grill over high heat until it is very hot. Brush both sides of each bread slice lightly with olive oil.3
Place the bread slices onto the hot griddle and cook for 2–3 minutes per side until you have deep golden char marks and the bread is crisp on the outside but still slightly soft inside.4
While the bread is still hot, immediately rub the cut side of a halved garlic clove firmly over one side of each slice. The hot, rough surface of the bread acts like a grater, releasing the garlic's flavour right into the bread.5
Give the tomato mixture a quick stir and taste it, adjusting the salt and pepper as needed. Use a slotted spoon to pile the tomato topping generously onto each piece of garlic bread, leaving excess liquid in the bowl so the bread stays crisp.6
Finish each bruschetta with an extra drizzle of your best extra virgin olive oil and a few more fresh basil leaves. Serve immediately while the bread is still warm and crunchy.User Reviews
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