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Classic Bruschetta

This classic recipe is a must for any Italian banquet. Embracing simple flavours of Italy, the bruschetta is topped with quality tomatoes, garlic and olive oil.

From the book

Anna Del Conte


Bruschetta is now part of the British culinary repertoire. My only reservation is that bruschetta with tomatoes can only be made with good tomatoes – ripe, sweet, yet full of flavour and with a thin skin, since the tomatoes must not be peeled. Plum tomatoes are particularly suitable, because they do not have many seeds. For the bread, I usually use ciabatta, which is the right-sized loaf.

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6 tomatoes
Sea salt
1 ciabatta loaf
2–3 garlic cloves, cut into large pieces
2–3 tbsp extra virgin olive oil
Freshly ground black pepper
12 basil leaves, torn into large pieces


Wash and dry the tomatoes. Cut them into small pieces, put on a wooden board and sprinkle with a little salt, which will bring out the flavour. Leave them for about 30–40 minutes.

To make bruschetta cut the ciabatta into thick (1.5–2cm) slices. Score the slices lightly with the point of a small knife in a criss-cross fashion. Grill the bread on both sides over charcoal or wood embers (or under the grill) and then, while still hot, rub it with the garlic. Put the slices in a hot oven for 2 minutes, to make them crisp through, and then place them on a dish. Drizzle olive oil over each one and sprinkle generously with pepper and a little sea salt.

Pick up the pieces of tomatoes, leaving the juice behind, and put them on the grilled and dressed bread.

Drizzle a ½ tsp of olive oil over each bruschetta and place a few pieces of basil on top.


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