Best Bruschetta Recipe (2024)

FAQs

What are the best tomatoes for bruschetta? ›

Tomatoes – I like to use cherry or grape tomatoes for the bruschetta because they're easier to cut and aren't as watery and fleshy, but feel free to use Roma tomatoes or whatever is ripe in your garden!

Seeds and skin also contain extra water, which can make your bruschetta runny and your toast points soggy.

Why does my bruschetta taste bitter? Fresh herbs like basil can turn bitter if they are chopped too finely or bruised too much. Gently tear or chop them just before adding them to the bruschetta. Another factor could be overripe or low-quality tomatoes, which can taste bitter.

A DOP Italian tomato that's probably the best known in the world is the San Marzano tomato. San Marzano tomatoes are from the Campania region and are almost always used for tomato sauce, fresh or canned. They are somewhat elongated and have a thick and rich pulp with very few seeds.

Tips for Serving and Storing

This is best served cold or at room temperature. But don't let it sit at room temperature for more than 30 minutes. Bruschetta is one of those things that can last in the fridge as long as the tomatoes stay good. Eventually the vinegar will break down the tomatoes and turn kind of mushy.

What should I serve with bruschetta? Bruschetta was made for lazy summer days, so it goes perfectly with other easy, fresh snacks like our melon-prosciutto skewers or classic Caprese salad.

The main difference between these two toasts is that crostini is often thinly sliced, while bruschetta is usually served in thicker slices and drizzled with olive oil before it's toasted. The standard topping is diced tomato mixed with olive oil, garlic and Italian herbs—delicious, but a little boring.

Bruschetta: From the Italian bruscare meaning "to roast over coals," this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil.

I use red wine vinegar because I don't find it as harsh as balsamic. It provides great flavor but doesn't take away from the stars which are the bread, tomatoes, and basil. This is how you make non-balsamic bruschetta.

Not only can thick tomato skins and bitter seeds add a less-than-desirable flavor and texture to your topping, but seeds add extra water, which can make your toasts runny and even soggy.

What tomatoes are best for Italian cooking? ›

San Marzano: San Marzano tomatoes are considered the gold standard when it comes to Italian tomatoes. They are known for their sweet flavour, low acidity, and dense flesh. They are often used to make sauces, as well as being great for canning.

This is the namesake of our sandwich, so there are a few non-negotiables—you'll need a juicy beefsteak tomato (either heirloom or hybrid) that's about the width of your bread. If it's fire-engine red, smells fragrant, and is heavy for its size, that means it's perfectly ripe and ready for sandwiching.

Go for heirloom varieties with interesting colors, patterns and shapes. Medium to large slicers and beefsteaks - like Brandywine or Cherokee purple - are great for eating fresh in sandwiches or tomato toasts or breakfasts or for soups. Plum or Roma tomatoes - like San Marzano - are good for fresh pasta sauces or soups.

Fresh tomatoes: Try to stick with plum tomatoes, like Roma, San Marzano, and cherry tomatoes. Be sure to peel the tomatoes (and remove the seeds, if you like, but it's not necessary). White sugar: The sugar will balance out the acidity and give the sauce a hint of sweetness.