Easy way to make La Bruschetta

I love to entertain. As a previous restauranteur, I pride myself on the small details and making sure that everything from apps to dessert is well themed and spot on. But first impressions are important! That is why one of my go to apps in the summer months is Bruschetta. It is SO simple to make yet makes a lasting impression as the flavors meld together so well creating a memorable and fantastic appetizer to serve at your next event (OR even this week for dinner, why not?!).

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Probably the most important ingredient in bruschetta will be the tomatoes. In fact, and I know better, I made bruschetta last night with cherry tomatoes and it just didn’t work as well as it usually does when I use a juicer tomato, think a thick and juicy beefsteak tomato. The juice of the tomato is important because we typically serve bruschetta on a VERY crunchy toast like bread and you will need to moisten the toast with the juice of the tomato and olive oil so your friends and family aren’t left awkwardly trying to eat the bruschetta! I like these specific breads you find in authentic Italian shops called “bruschette integrali or friselle/freselle” but if you are in need of something now you can buy something like this on amazon or your local store. You can EVEN grill your own bread if you love a specific brand and have the time to add in this extra step! The most important thing is that your bread is HARD and CRUNCHY!

Next give your bruschetta time to sit after you blend all the flavors together so that the tomatoes get to soak in the onion and basil etc. Pick the freshest ingredients available to you. Farmers markets and spring/summer shopping is just the best time for bruschetta. You must top the crunchy bread ahead of time with your bruschetta topping so that it softens the bread. Use a gooooood Olive oil and if you have some Italian Calabrian dried oregano that would just be the most delicious extra to add to your bruschetta.

So garlic. This is tricky. Sometimes I feel like adding garlic to my bruschetta then sometimes I think red onion is enough to add that extra kick. This will be your call! If you love garlic then GO for it!

I love bruschetta and have no problems eating it a couple times a week! I love to add it alongside grilled chicken just adding an amount of protein to the dinner! I also love to add chopped mozzarella to my bruschetta just again adding a layer of flavor to the meal. My son loves a good salami so last week we went to an Italian market on Mamaroneck Ave in NY and got all the things to make bruschetta and got him some salami. My father in law was over that evening so here he is LOVING the bruschetta while I enjoyed a glass of Sauvignon Blanc alongside it and my little man ate all the salami!

However you like to enjoy your bruschetta we hope you share a comment if you get to make our recipe! For more recipes and for the love of all things Italian meet us at www.thebestofitalian.com.

Easy way to make La Bruschetta

Recipe by Sabrina Hebert

4 -6

Prep time


Cooking timeminutes


  • 4 laarge cubed chopped Beefsteak Tomatoes

  • 1/4 cup chopped Basil

  • 1/4 cup chopped Red Onion

  • 1 Tablespoon Calabrian Dried Oregano

  • 1/4 Cup Olive Oil

  • Cubed fresh mozzarella (optional)

  • Garlic (optional)

  • Salt & Pepper


  • Mix all ingredients together (Except Bread) and smush the tomatoes a bit so some of the juices come out
  • Cover the bruschetta with plastic wrap and put in fridge
  • Wait about 20 minutes then pour the bruschetta over your bread of choice
  • Serve bruschetta about 15 to 20 minutes after you have already poured it over the bread so it has a chance for the flavors to blend and the juices to soften the crunchiness of the bread but just a bit! You don't want soggy Bruschetta!
  • Enjoy! Buon Appetito

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