Delicious authentic Italian Bruschetta Al Pomodoro is an antipasto made with grilled crusty bread rubbed with fresh garlic and topped with olive oil, salt and fresh, juicy tomatoes. You're going to love this!
You know how much I love Itay and Italian food. My husband and I visited Italy on so many occasions. We especially loved our food trip to Rome. In fact, after spending some weeks exploring all parts of Italy, we came back and started experimenting with pizza, pesto, alfredo and grissini.
While in Italy, we met with some of our friends who at the time lived in Rome and Milan. Since they speak Italian, they took us on a road trip to the countryside where we took some cooking classes from grandma! You cannot imagine our excitement when we actually entered a proper Italian kitchen, with an old school stove and seasoned pans. And so, nonna started cooking classes with us. We learnt how to make bruschetta, pasta from scratch and tiramisu. Pretty cool, right?
Bruschetta is an antipasto from Italy that's super easy to make, yet so delicious! It's the perfect starter if you ask me. It's crusty bread, rubbed with fresh garlic, topped with olive oil and sea salt, then topped with a layer of fresh, juicy chopped tomatoes. It's heaven!
There are a variety of toppings you can add to your Italian bruschetta including beans, cured meats or cheeses. But of course, we're all for vegan foods here, so we're focusing on easy, fresh and healthy toppings only.
Authentic Bruschetta Italiana
Authentic Bruschetta originated in Italy during the 15th century. Food historians managed to trace back Italian bruschetta to Ancient Rome. Back then, olive growers would serve their freshly pressed oil with a slice of bread.
Although bread and olive oil are still the core ingredients for an authentic bruschetta, a lot changed. Bruschetta comes from the Roman dialect verb bruscare which means "to toast".
How to make Italian Bruschetta
First, we're going to gather all the ingredients we need for Italian bruschetta.
You'll need slices of nice crusty bread, the best possible extra virgin olive oil, fresh and ripe tomatoes, fresh garlic cloves, sea salt and basil. You can add onions, balsamic vinegar and peppercorn if you want. But these are definitely optional.
We learnt that it's best to start with the tomato mixture from our cooking classes first because you want the flavours to develop. It's a similar idea to our Tuscan salad.
In a bowl, mix the tomatoes with onions if using, sea salt and olive oil. Don't stir or mix. Just let the tomatoes be like that for at least 10-15 minutes, until the bread is ready to be topped.
Toast or grill your bread until nicely crisp. I know it's ready when I can see those beautiful grill marks on the bread. The bread should be crisp and make sure it doesn't brown or won't be as nice to eat. Once crips, it's time to rub fresh garlic on both sides of the bread.
This is literally the technique I use when making garlic toast for breakfast as well. It's highly effective, and super delicious.
Brush the bread with olive oil and sprinkle sea salt. Now add the tomato mixture and chopped basil. Drizzle with more olive oil and sea salt if you want and add a touch of balsamic vinegar if using. Enjoy!
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.