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The Italian Bruschetta

Added May 24th, 2013 Posted under , , , , , . comments. Add yours »
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Rating: 3.9/5 (14 votes cast)
The Italian Bruschetta, 3.9 out of 5 based on 14 ratings Print Recipe

Italy is famous for enticing us with a variety of carb-heavy dishes with its delicious pastas, lasagnas, raviolis and pizzas. However, Italy also offers a great a light lunch or small appetizer: the famous bruschettas. These are simply delicious and do not even require much kitchen work!


  • 4 Medium Tomatoes (add one yellow tomato to add a splash of color in your dish)

  • 1 loaf of Bread, or 1 French baguette

  • 2 tbsp. Balsamic Vinegar

  • 2 tbsp. Light Olive oil

  • 8 Fresh Basil Leaves, chopped

  • 1 Garlic Clove

  • 1 pinch of Salt

  • 1 pinch of Pepper


  1. First, preheat the oven to 300 Fahrenheit. While the oven is getting hot, chop your tomatoes into small little cubes and put them in a bowl.

  2. To chop your basil, a useful tip is to put your basil leaves in a glass and use kitchen scissors to cut them in small tiny pieces- this way they don’t get all over your kitchen floor.

  3. Mix the tomatoes with the fresh basil.

  4. Add 2 tablespoons of light olive oil, and 2 tablespoons of balsamic vinegar.

  5. Add a thin layer of salt and pepper and mix the whole together.

  6. Using a knife, slice your bread into ¼ - ½ thick slices. Line a baking sheet with foil and lay the slices about an inch apart.

  7. Once the oven is preheated, turn it up to 350 Fahrenheit and place your bread inside. For a browner crust, lightly apply a layer of light olive oil to the bread prior to baking.

  8. Once lightly browned, remove the bread from the oven and scoop the tomato mixture on top of each slice of bread.

  9. Serve immediately in order to keep the delicious crispiness. Otherwise the bread can quickly turn into a soggy mess!

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