The Best Bruschetta


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Bruschetta with tomatoes and basil

When I was in third (or fourth?) grade, I wrote and turned in a story called “When the lights went out” That was literally the exact same story that Mr. Mertle, from The Sandlot, told Smalls and Benny about how he lost his sight. I’m talking, I stole the entire story, wrote it as if I came up with it myself, and turned it in to my teacher. It cracks me up to imagine her reading the story and realizing that it’s completely plagiarized from The Sandlot. In my defense, At least I chose an excellent movie to steal ideas from. Why am I telling you this, you ask? In the interest of that type of thing not happening again. Particularly, with this recipe.

Bruschetta ingredients

This is the bruschetta that my family has been making for years and years. And, since my dad is Italian, I just assumed it was a family recipe! When I told my dad I wanted to share the recipe on the blog, he said, “Of course you can! But you know it’s not my recipe, right?” I did not know that! My dad explained to me that the version our family had always made was adapted from this recipe. There are a few differences from the original. In this recipe, we’re using basil instead of mint and instead of warming the tomatoes through, I like to keep them at room temperature.

Fresh basil for the bruschetta

This is a great recipe for summertime and especially for a party! It’s incredibly easy to make and in all the times I’ve made these for a group, I haven’t gotten one complaint. The opposite, in fact. This bruschetta is ALWAYS a hit!

tomatoes on toasted bread for bruschetta

The most important part of this recipe is the garlic, in my opinion. When you take the olive oil brushed toasts out of the oven, you will rub a clove of garlic on each one and it really adds a ton of flavor! Super important step. A good trick for rubbing the garlic and not getting the smell on your fingers is to use a fork. Smash the garlic clove, stab it with a fork (a little cocktail fork works best) and rub it on the toasts while they’re still hot from the oven.

Bruschetta on sheet pan

The tomatoes, after sitting in the lemon juice with salt and pepper, will be incredibly flavorful! Just don’t skimp on the salt! Tomatoes and salt are best friends.

Italian Bruschetta platter

For the goat cheese and the basil, there aren’t exact measurements. You’ll want to smear enough goat cheese on the toasts so that you can taste it in each bite but not too much so it’s overpowering. With the basil, just sprinkle as much on top as you like! For me, You can’t really have too much fresh basil. It’s so delicious and summery!

Italian Bruschetta Platter

As I mentioned before, this bruschetta is great to make for a party or picnic. Not only because they are easy to make and super tasty, but they are supposed to be served at room temperature so they’ll do well sitting out.

holding a piece of Italian Bruschetta

So go ahead and make this bruschetta for your next backyard barbecue and your friends will love you for it! And maybe strike up a convo about The Sandlot.

Italian Bruschetta Platter with fresh basil

I hope you love them!


*Adapted from:

Crispy Bruschetta With Goat Cheese, Tomatoes and Mint

Bon Appétit, April 2000

Recipe Summary

  • The Best Bruschetta
  • Prep Time
    10 Minutes
    Cook Time
    15 Minutes
    Total Time
    25 Minutes
  • Level: Easy
  • Servings: 6-10
  • Ingredients:
    • 1 Baguette, sliced on an angle
    • 5 Roma tomatoes, diced
    • 2 Cloves garlic, smashed
    • Juice from 1 Lemon
    • Goat Cheese
    • Fresh Basil, chiffonade
    • Olive oil
    • Pinch of salt and pepper
  • Instructions:
    1. Pre heat the oven to 400 degrees.
    2. Slice the baguette on an angle and brush each piece with olive oil. On a baking sheet, toast the bread slices in the oven until golden brown; about 15 minutes.
    3. Make the tomato mixture. In a large bowl, toss the chopped tomatoes, salt and pepper, and lemon together. Set aside.
    4. When the breads are golden brown, remove them from the oven and rub them with the garlic cloves.
    5. Spread the goat cheese on each toast and top with the tomato mixture and fresh basil.
    6. Enjoy!

6 Responses to The Best Bruschetta

  1. Betty says:

    Can the tomato mixture and thats be made a day ahead and just assembled before guests arrive?

  2. Charlie says:

    And fresh mozzarella with pepperoncini

  3. Resi Schulz says:

    Ihre Rezepte finde ich toll,
    und möchte mehr darüber informiert werden.

  4. Mary says:

    I want to try this but do not like goat cheese. Can you suggest another cheese

    • Carolyn Mazzocco says:

      Hi Mary,
      I would go with ricotta. It’ll be perfect with the tomatoes and has a creamier taste rather than the tangy flavor of goat cheese. You could also try Brie! Hope that helps!

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