Authentic Italian Bruschetta Al Pomodoro — this recipe came straight from Italy, along with all our tips and tricks!

This appetizer begins with bread brushed with olive oil, grilled, and rubbed with fresh garlic. The toppings for bruschetta can be different, like a tomato mixture (which is the recipe we’re sharing today!), beans, cured meats, vegetables, cheeses, and more.

Check out the other recipes I was generously given while traveling through Italy — this GelatoApple Fennel SaladBeef Ragu, and Pepperoni Saporiti.

Quick Tip

Bruschetta Pronunciation

broo·skeh·tuh (this is a helpful way to practice)

Overhead image of Bruschetta

BruschettabRecipe

If you follow me on Instagram, you might have caught a glimpse of our recent trip to Italy. We were able to visit Venice, Rome, Naples, the Almalfi Coast (Positano, Amalfi, Ravello), Pisa, Siena, Pompeii, and finally Florence.

While we were in Italy we took a few local cooking classes and learned to make so many different Italian dishes and desserts. One of the cooking classes (my favorite one!) took place in the countryside near Siena in Le Pietre Vive farmhouse. The cooking class was in an adorable kitchen surrounded by a large farm, livestock, and tons of olive trees. (Most of the ingredients we used were grown/produced right on the farm.) Our teacher, Nonna Ciana, couldn’t be a cuter grandma! She spoke little English, but was accompanied by a very entertaining translator.

Nonna Ciana taught us how to make a few authentic Italian dishes (and a dessert). We spent nearly four hours cooking in her kitchen before sitting down to enjoy the best meal I had while in Italy! For the appetizer, we made three varieties of easy bruschetta.

Process shots-- images of the tomatoes being chopped

What Is Italian Bruschetta?

Bruschetta is a classic antipasto (appetizer) originating from Italy that consists of grilled bread, and is topped with ripe tomatoes, fresh basil, garlic, and olive oil.

The three different varieties of Bruschetta we made were fett’unta (bruschetta with olive oil), bruschetta with pecorino cheese and chili honey, and bruschetta al pomodoro (bruschetta with tomatoes). All three were absolutely delicious – especially for how simple they were to create – but my favorite was the bruschetta al pomodoro! 

Variations

  • For bruschetta with olive oil: Grill or broil slices of bread, rub with a clove of garlic, top with extra virgin olive oil, and finish with a sprinkle of salt. Add some fresh thyme too if desired.
  • For bruschetta with cheese and chili honey: Grill or boil slices of bread, rub with a clove of garlic, top with a slice of pecorino cheese, and add a drizzle of honey. (Use saffron honey, chili honey, or truffle honey for a fun twist).
  • We love this appetizer so much, we created two delicious main dishes inspired by it — this Bruschetta Chicken and this Bruschetta Pasta!
  • Try this bruschetta with balsamic glaze, either homemade or purchased glaze. Make bruschetta mozzarella by adding diced mozzarella pearls to the tomato mixture and adding a balsamic glaze.

Process shots of Bruschetta-- image of the tomatoes, basil, oil, and salt being added to a bowl

Bruschetta Ingredients

You can make outstanding dishes with just a few really good quality ingredients. You don’t need a hundred ingredients combined with complicated techniques to make delicious food!

This sentiment was emphasized over and over again in each cooking class and especially by Nonna Ciana. Each dish we prepared required very few ingredients, but those ingredients were always the best available. Garden fresh and perfectly ripe tomatoes, good quality extra-virgin olive oil, real garlic cloves, garden grown basil, etc. For bruschetta bread, we love ciabatta or a good French baguette best!

And this is the case with Bruschetta — it requires few ingredients, but use very best ingredients available for the best possible flavor.

Process shots of the bread being broiled or grilled

Here are all the top tips from our Italian cooking class:

How To Make Bruschetta

  1. Pro-tip: Prepare the tomato mixture at least an hour in advance to allow the flavors to develop and the juice to drain to the bottom of the bowl.
  2. Tear the basil into smaller pieces with your hands instead of cutting with a knife. This will keep the basil fresher and looking bright/vibrant for much longer. The tears don’t need to be perfect, just quickly tear off smallish pieces of basil and add to a bowl.
  3. Cut the tomatoes into very small and as even-sized pieces as possible.
  4. Toss together the chopped tomatoes and ripped basil into a bowl and then create a dome in the bowl with the tomatoes and basil. Drizzle the olive oil and salt over it all and don’t stir. Let that stand at room temperature until ready to top the bread.
  5. Toast or grill the bread until crisp but not browned, and as soon as you remove it from the oven, rub the cut side of a garlic clove on BOTH sides of the bread.
  6. Drain the accumulated juices from the tomato mixture and spoon the chopped tomatoes on top of the warm bread right before serving.

Process shots of Bruschetta- image of the garlic being spread over the bread

Bruschetta FAQs

What do you serve with Bruschetta?

What type of bread is best for Bruschetta?

Any kind of rustic bread is great! Here are a few things to look for: Neutral flavor, good crust, and able to be grilled or broiled and topped with tomato mixture without falling apart.

My favorites: Ciabatta, French baguettes, and sourdough.

Do you eat Bruschetta hot or cold?

I like to serve Bruschetta hot or cold. I prefer the bread to be warm from the grill (or oven) with room temperature tomatoes — delish!

Overhead image of the appetizer ready to be enjoyed

More Crave-Worthy Tomato Dishes:

5 from 5 votes

Bruschetta

This authentic Italian Bruschetta Al Pomodoro recipe came straight from Italy! Fresh, juicy tomatoes, fragrant basil, and a drizzle of olive oil piled on crispy, toasted breadโ€”done with a few tips and tricks.
Prep Time: 20 minutes
Cook Time: 2 minutes
Marinate Tomato Mixture: 45 minutes
Total Time: 1 hour 7 minutes
Servings: 10 servings

Equipment

  • Grill or oven

Ingredients 
 

  • 2-1/2 cups diced very ripe tomatoes, 3 tomatoes, see note 1
  • 5 tablespoons olive oil divided
  • Any rustic Italian loaf sliced into thick coins, see note 2
  • 1 clove fresh garlic sliced in half
  • 8 large fresh basil leaves ripped into small pieces
  • 1/2 teaspoon salt
  • Balsamic reduction optional, for topping
  • Flaky Maldon Sea Salt optional, for topping

Instructions 

  • Dice tomatoes into small, even pieces and place them in a medium bowl. Tear basil leaves into small pieces by hand. Gently stir tomatoes and basil together, then form a dome with the mixture.
  • Drizzle 2 tablespoons olive oil over the dome and sprinkle with salt to taste (I start with 1/2 teaspoon salt). Do not stir. Let it marinate uncovered at room temperature for 45 minutes to an hour.
  • Slice bread 1-inch thick and brush one side with 2โ€“3 tablespoons oil.
    To Grill: Place oiled side down on a cleaned, hot charcoal grill. Grill until golden brown with grill lines (about 30 seconds at 450ยฐF).
    To Broil: Set the oven rack 6 inches from the heat source and preheat the broiler to high. Place the bread oiled side up on a baking sheet and broil 1โ€“2 minutes, watching carefully. Remove from oven.
  • Slice a raw garlic clove in half. With the cut end of the garlic, rub grilled bread slices on both sides.
  • Taste marinated tomatoes and add more salt if needed. Use a slotted spoon to top each slice of bread with the tomatoes (see note 3). If desired, drizzle with extra oil or balsamic glaze. Enjoy immediately while bread is still warm.

Video

Recipe Notes

Note 1: Use ripe garden tomatoes for the best flavor. If using cherry or grape tomatoes in winter, about 1 pint is recommended.
Note 2: Any rustic bread works well. Look for a neutral flavor, good crust, and the ability to hold the tomato mixture without falling apart. Favorites include ciabatta, French baguette, and sourdough.
Note 3: Top only the bread slices youโ€™ll eat immediately to avoid sogginess. For serving, keep toasted bread separate from tomatoes so guests can top their bread as they wish.
Storage: Store the tomato mixture in an airtight container in the fridge for up to 2 days. Keep the toasted bread separate at room temp in an airtight bag to prevent it from getting soggy. Assemble just before serving.

Nutrition

Serving: 10serving | Calories: 325kcal | Carbohydrates: 26g | Protein: 4g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 287mg | Potassium: 241mg | Fiber: 2g | Sugar: 16g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 7mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 5 votes

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Recipe Rating




11 Comments

  1. Kendra says:

    5 stars
    Hey! I made this last night and it was fantastic! I spent a semester in Italy and wanted something authentic. Every recipe I found had balsamic vinegar in it (WHY?!) until I came across your recipe. I knew it was authentic when I saw the instructions, especially to tear the basil. Rubbing garlic on the bread gave it the perfect garlicky touch. Thank you so much!

    1. Chelsea Lords says:

      Yay!! So thrilled you enjoyed this; thanks Kendra ๐Ÿ™‚

  2. emilie says:

    5 stars
    Soooo good, 10/10 would love to make and eat again!

    1. Chelsea Lords says:

      Thanks so much Emilie! ๐Ÿ™‚

  3. Susan says:

    Ooh, making this now. Just to confirm, we grill only one side of bread, but apply garlic to both sides? Your pictures look amazing!

  4. Lisa says:

    5 stars
    My kids fell in love with bruschetta during a trip to Tuscany. I was looking for a recipe to make it at home and this one is the most authentic tasting. The whole family loved it.

    1. Chelsea Lords says:

      YAYY!! I’m soo happy to hear this! Thanks so much for your comment! ๐Ÿ™‚

  5. Nicole says:

    5 stars
    These look absolutely delicious! I love your photos. They make me hungry!

  6. Julia says:

    5 stars
    When I moved to Spain I soon realized that Spaniards love to eat toasted bread with olive oil and pureed/grated tomatoes! It is pretty much the same as Italian bruschetta minus basil and that beautiful presentation ๐Ÿ™‚

  7. shawnna Griffin says:

    hey girl- I would love to visit Italy! and This bruschetta looks so yummy!

  8. Brittany Audra says:

    I foresee making this often this summer using garden fresh tomatoes! I found it interesting there are different types of bruschetta…I thought it always had tomatoes!