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    You are in: Home / Recipes / The Real Italian Bruschetta Recipe
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    The Real Italian Bruschetta

    Average Rating:

     24 Total Reviews

    Showing 1-20 of 24

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    • on February 21, 2003

      The best bruschetta bread I have ever tasted. The topping was so refreshing and had a well-balanced flavor. I brushed the sliced french bread with olive oil - chopped basil mixture before broiling. It was a big hit. Thanks for sharing your recipe.

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    • on February 17, 2009

      By the way, it's pronounced broo-SKET-a, not broo-shetta. Thanks for the classic recipe. We only make this when we can walk outside and pick the tomatoes fresh. When you're using garden tomatoes, any kind will do with just salt and pepper. Also, after you grill the bread, rub a piece of garlic on it, rather than adding the garlic to the tomatoes. We shred the basil with scissors and place it on top.

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    • on February 28, 2003

      My husband made these with regular tomatoes and white onions because we didn't have the others on hand. Still turned out great! Can't wait to try it with the "real" ingredients! It's exactly like we had at our favourite Italian restaurant. Gotta go to Naples!

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    • on September 30, 2002

    • on July 01, 2011

      This recipe is excellent. I topped it with grilled chicken and mozzarella, threw it under the broiler until it just browned and it was a huge success. My friend (who doesn't eat tomatoes OR onions) ate the whole serving.

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    • on May 03, 2011

      My mom didn't like my normal bruschetta (I usually use Tomato and Basil Bruschetta) so I thought I'd give this a shot. She liked it better, but I thought it was almost inedible. The red wine vinegar was waaay to overpowering. It is also really oily, I think I will stick to the other recipe from now on.

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    • on June 28, 2010

      This is a good bruschetta but I think if I made it again I may cut back on the liquid ingredients. I would probably top with fresh parm. or romano cheese. Went well with our meal. Thanks!

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    • on May 21, 2010

      Love, Love, Love it!!!! Used extra-light olive oil and drizzled some juice overtop of tomatoe mixture on the bread and broiled in oven. The Best!!!

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    • on April 10, 2010

      Just the way it should be!

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    • on September 23, 2009

      I have made several bruschetta recipes and eaten it many times in restaurants, and this is hands down the best I've ever had! It has all the ingredients I love in a bruschetta and they blend very well together.

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    • on June 24, 2009

      Everyone loved this recipe! Will definitely be making it again. I didn't change anything in the recipe. It was delicious!

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    • on June 03, 2009

    • on February 17, 2009

      Really enjoyed this! Thank you for the recipe... definitely did not add as much olive oil or vinegar as was called for, because there was already a lot of natural juices from the tomatoes mixed in. Wished I could have let this sit overnight to taste the next day, but my bf and I ate all of it in one sitting! :)

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    • on January 26, 2009

      Great and simple recipe. I use can of tomatoes with chillies instead of real tomatoes (for simplicity).

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    • on November 17, 2008

      This is a regular dish at all of our family functions. In the winter months when tomatoes are not at their finest, i replace them with the diced can tomatoes, rinse them real well and add all the other ingredients. This is always a real winner

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    • on July 27, 2008

      July 25, 2008 This was the best one to date I have made. My family enjoyed it so much. We used our tomatoes from our garden. My Dad would have been proud!! K Signorile

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    • on August 19, 2007

      This was SOO good. I worked in an Italian Rest. once and couldnt remember how to make this, it tastes exactly the same. I even made homemade french bread (French Bread ("Rapid Rise")) with and it turned out SOO good! We stuffed ourselves but it was well worth it. Thanks for the recipe.

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    • on August 01, 2007

      Grazie grazie, grazie!

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    • on January 19, 2007

      I don't think the food processor is neccessary, just a quick chop with a knife works. I also thought that there was too much vinegar. I'm in Italy now and have never seen bruschetta that moist or had it that tart from the vinegar

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    • on October 19, 2006

      I just served this at an office party, and it was entirely gone in no time! EVERYone asked for the recipe...even the boss! Wonderful Flavor!

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    Nutritional Facts for The Real Italian Bruschetta

    Serving Size: 1 (226 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 507.6
     
    Calories from Fat 143
    28%
    Total Fat 15.9 g
    24%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 661.6 mg
    27%
    Total Carbohydrate 75.6 g
    25%
    Dietary Fiber 3.9 g
    15%
    Sugars 5.2 g
    20%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    fresh basil

    salt and pepper

    Detailed Nutrition Values About Nutrition Info
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