🍅 Bruschetta
Bruschetta is an Italian antipasto of thick slices of rustic bread grilled until crisp, rubbed with raw garlic, drizzled with olive oil and topped with chopped fresh tomato and basil. The contrast of warm, crunchy bread and cool, juicy tomato is the whole point. It is served as a starter or a light snack, best in summer when tomatoes are ripe.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 slices rustic bread (about 1.5 cm thick)
- 4 ripe tomatoes, diced
- 1 small bunch basil, torn
- 2 garlic cloves (1 halved, 1 finely chopped)
- 2 tbsp extra-virgin olive oil
- Salt and black pepper
Method
- Mix the tomatoes with the chopped garlic, basil, 1 tbsp olive oil, salt and pepper; leave for 10 minutes.
- Grill or toast the bread until crisp and lightly charred on both sides.
- Rub each hot slice with the cut side of the garlic and drizzle with the remaining oil.
- Spoon the tomatoes on top just before serving so the bread stays crisp.
How to make it lighter
- The olive oil is where the calories are — 1 tbsp ≈ 120 kcal, so brush it on rather than pouring.
- Pile on more tomato and basil and use thinner slices of bread.
- Serve two pieces with a big green salad as a light lunch.
History
Bruschetta comes from central Italy; the name is usually traced to the Roman dialect verb 'bruscare', to toast over coals. It is often said to have begun as a simple way of tasting freshly pressed olive oil on grilled bread, and today the tomato and basil topping is the best-known version.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →