A single bite of freshly prepared bruschetta is enough to transport you to the sun-kissed regions of the Italian south. This classic dish was first created in the fifteenth century, though it is thought to have its origins in ancient Rome. It is said that this traditional delicacy developed from the ancient practice of sampling olive oil, as olive growers would bring their olives to a press and would then taste their produce using a slice of bread. Over time this simple ritual evolved, the bread became toasted and was served with tomatoes and garlic as well as the olive oil. Follow our simple recipe to prepare the perfect bruschetta, ideal for a light lunch or to serve up as an antipasto at an Italian dinner party.
Make our easy bruschetta
Prep time: 15 mins
Chill time: 1 hour
Calories per serving: 510 kcal
- 500g tomatoes, roughly chopped
- 3 garlic cloves, crushed
- Handful fresh basil leaves, roughly torn
- 30ml balsamic vinegar
- 4tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 stick ciabatta
- Combine the onion, tomatoes, garlic and basil in a large bowl. Mix them together but try not to let the tomatoes disintegrate too much.
- Pour in the olive oil and balsamic vinegar and season with a little salt and pepper. Place the mixture in the fridge to chill for about an hour.
- When you’re ready to serve your bruschetta, slice your ciabatta diagonally into 8 or 12 equal pieces. Toast them under the grill so that they lightly brown on both sides. Divide the tomato mixture between the slices evenly and serve on the freshly toasted bread. Buon appetito!