Classic Bruschetta – a traditional Italian antipasto

Cooking Method
Difficulty Beginner
Prep Time: 20 min Cook Time: 25 min Total Time: 45 mins
Servings 5

A simple recipe for Italian Bruschetta made with grilled bread, fresh tomatoes, and Balsamic. A perfect starter dish for parties that is colorful and aromatic.

    Grilled bread
  • 15 Slices of Italian or French bread (cut into 1/3rd inch thick slices)
  • 2 tablespoons Virgin olive oil
  • 2 teaspoons Black pepper powder
  • Topping of tomatoes
  • 10 Roma tomatoes ( must be firm)- deseeded and diced
  • 15 Fresh Basil leaves (Chiffonade)
  • 10 Garlic cloves - small size (Minced)
  • 4 teaspoons Balsamic Vinegar
  • 1 teaspoon Sea salt
  • 1 teaspoon Brown sugar
  • 1/2 teaspoon Black pepper powder
  • 2 teaspoons Virgin olive oil
  • Topping of Cheese and Balsamic glaze
  • 2 cups Fresh Mozzarella cheese (cut into ⅓ rd inch cubes)
  • 2 tablespoons Balsamic glaze
  • 5 basil leaves (Chiffonade)
  1. Preparing the Tomato topping
    • Cut the Roma tomatoes in half and scoop all the seeds
    • Dice the tomatoes into 1/4th inch cubes
    • Chiffonade the Basil leaves (Roll the basil leaves and cut them into thin strips) 
    • Mince the garlic cloves
    • Take a mixing bowl and add all the above ingredients
    • (Suggestion: If you want to prepare ahead, do not add any other ingredients - The tomato and basil mix can be stored in the refrigerator)
    • When you are ready to serve, add the balsamic vinegar, brown sugar, sea salt, black pepper, and olive oil
    • Mix well. Taste and adjust the ingredients. 

  2. Grilling the bread
    • Grill the bread only when you are ready to serve the bruschetta
    • Lay the bread slices flat on a baking tray
    • Apply a thin layer of olive oil using a brush
    • Sprinkle black pepper powder sparingly on each slice.
    • Keep the tray in an oven-toaster and toast on medium heat for about 4-5 minutes, or until the bread slices start to turn light brown and crispy. We don't want our bread slices to turn dark but just a hint of light brown would suffice.
    • Remove the tray from the oven

  3. Assembling the bruschetta and serving
    • Keep the toasted bread slices on the serving plate
    • Take a tablespoon of the tomato mixture and spread it on the bread slices
    • Take a few cubes of diced mozzarella cubes and place them on the tomato mixture
    • Drizzle about ½  Teaspoon of balsamic glaze on each slice. You may add more based on your taste.
    • Dress with some strands of basil leaves
  •  Do not add salt and sugar to the tomato mixture until you are ready to serve as it will release a lot of juices which may make your bread slices very soggy
  • Use Virgin olive oil as it is the highest quality and the tastiest variety of Olive oil. 
  • Use a good quality Balsamic Vinegar as the taste varies widely based on the aging and quality of grapes used.   
  • The tomatoes need to be firm as it will help in getting perfect cubes while dicing


Keywords: Italian, Bruschetta, Basil, Balsamic, Antipasto, Appetizer, Roma tomatoes, Mozzarella
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.