Best Ever Bruschetta
Is there anything more satisfying than crunchy grilled bread topped with flavourful tomato goodness? We think not. Bruschetta is one of those dishes that feels effortlessly elegant—like it belongs at both a backyard BBQ and a Tuscan winery. And if you’re thinking bruschetta is just tomatoes on toast… oh, friend, we’ve got a delicious story to tell.
As she says, Jody got these tips and tricks from her “mom’s cousin’s aunt’s friend” and we took it to the next level. It’s all about the ‘dip’. Dipping the bread in the flavourful olive oil before heading out to the grill (or in the oven). So the next time you’re at your local farmer’s market and tomatoes are ripe & cheap, pick up a whole bunch!
What is Bruschetta, Really?
Bruschetta (say it with us: broo-SKEH-tah, not broo-shetta) comes from the Italian word bruscare, which means “to toast.” It originated in Tuscany in the 15th century as a way for olive oil producers to showcase the flavour of their freshly pressed oil. Farmers would toast bread over coals, rub it with garlic, drizzle on that golden oil, and maybe—maybe—add a little tomato.
Over time, it evolved into the classic tomato-topped appetizer we all know and love. Today, Bruschetta is a celebration of simplicity: ripe tomatoes, good olive oil, fresh herbs, and crispy bread. Our addition of fresh lemon juice really takes it to the next level. When done right, it’s pure magic.
Our Chef-Inspired Tomato Bruschetta
This is the Bruschetta we serve at the studio when we want to impress without trying too hard. The twist? We add green onion and lemon juice for a bright punch, giving it just a little zing that keeps people coming back for more.
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Total Time: 15 minutes
- Yield: 2-4 Servings
Ingredients
- 4 Roma tomatoes, seeded and diced
- 3 green onions, finely chopped
- 1 garlic clove, minced
- Juice of 1 lemon
- 1-2 Tbsp chopped fresh parsley or basil
- 1 cup good quality olive oil
- 1 baguette, sliced
Instructions
- Prepare the Tomato Mixture: In a medium bowl, combine your diced tomatoes, green onions, garlic, lemon juice, and herbs. Pour in enough olive oil to fully cover the mixture—don’t skimp here. Let it sit for 10–15 minutes while you prep the bread. This gives everything time to mingle.
- Dip & Toast/Grill the Bread:
- Oven Method
Preheat your oven to 400°F (200°C). ‘Dip’ each baguette slice into the olive oil from the tomato mix and place them on a baking sheet. Bake for 7–10 minutes, or until golden and crunchy. - Grill Method
Preheat your grill to 375–425°F (190–220°C). ‘Dip’ bread and grill the slices directly on the grates until they develop lovely grill marks and a crispy edge. This adds an amazing smokiness. (check out video below for a quick tutorial on the oh-so-important ‘dip’) - Assemble and Serve: Spoon the tomato mixture over your warm toasted bread. Serve immediately. Voilà—seriously better than restaurant-quality Bruschetta, made at home.
Notes
Tips for Perfect Bruschetta
You know we love a good tip. Here’s how to make your Bruschetta even better:
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Tomatoes: Use Roma tomatoes—they’re less watery and full of flavour. Cherry tomatoes work too!
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Oil Matters: Use the best olive oil you can afford. This dish is all about those raw, fresh flavours.
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Garlic Optional: Rub a raw garlic clove on the bread after toasting for extra kick.
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Acidity: A splash of balsamic vinegar or red wine vinegar adds a lovely tang.
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Make Ahead: The tomato mix can be made a few hours in advance and kept in the fridge—just don’t top the bread until right before serving.
Substitutions
No Roma tomatoes? Try:
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Cherry tomatoes, quartered
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Heirloom tomatoes for colour and flavour variety
No green onion?
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Swap for red onion (very thinly sliced) or fresh chives
No baguette?
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Any rustic loaf will do. Ciabatta is a close second.
No fresh herbs?
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A pinch of dried oregano works in a pinch—but fresh basil or parsley is ideal
What to Know/Avoid in This Recipe
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Avoid soggy toast by toasting the bread well and topping it right before serving.
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Don’t refrigerate the assembled bruschetta. The bread will lose its crunch.
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Don’t overseason—good tomatoes and oil do the heavy lifting. Salt lightly.
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Avoid seedy, watery tomatoes. Always remove the seeds for best texture.
Storage Recommendations
Bruschetta topping: Store in the fridge in an airtight container for up to 2 days. The flavours get better with a little time—but remember, this is a fresh dish.
Toasted bread: Can be made a few hours ahead and kept uncovered at room temp. Don’t refrigerate it or it’ll go stale.
Assembled bruschetta: Eat it all up! Once topped, it’s best enjoyed immediately.
FAQ
Can I make bruschetta the day before?
Yes, you can prep the tomato mixture the night before. Just toast the bread and assemble right before serving.
Can I freeze bruschetta?
Nope. This dish is meant to be fresh—freezing ruins the texture.
Is bruschetta served hot or cold?
A little of both! The bread should be warm, but the topping is room temperature or chilled.
What’s the difference between crostini and bruschetta?
Crostini uses smaller, thinner slices of bread—typically from a baguette—while traditional Bruschetta comes from a larger, rustic loaf like sourdough or ciabatta. Both are delicious!
Can I add cheese to bruschetta?
Absolutely! A little shaved Parm, fresh mozzarella, or burrata makes it even more indulgent.
Conclusion: The Beauty of Bruschetta
At its heart, Bruschetta is a love letter to good ingredients. It’s proof that simple things—done right—can be unforgettable. Whether you’re hosting a dinner party or just craving something fresh with your wine, this dish never disappoints.
So grab a loaf, dice those tomatoes, and pour that olive oil with confidence. You’re about to make your new favourite appetizer.
🍴 Want to take your cooking further?
Still have more tomatoes? Make our best ever Pico De Gallo with three game changing tips!
Join our Online Cooking Classes where you’ll learn chef techniques like this and more. From fresh pasta to pro-level sauces, we’ll walk you through the why behind the recipe—so you can level up your home cooking game.