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Bellagio Cooking Class: Best Authentic Bruschetta Recipe

June 2, 2014 By Sage 5 Comments

This is the best authentic bruschetta recipe I’ve ever tried! It was taught to me by an Italian chef in Bellagio, Italy… can’t get more authentic than that.

I love bruschetta!  I’ve loved bruschetta since the first time I set tastebuds on it in 1989 or so.

Through the years, I’ve made bruschetta of various persuasions, one of which even ended up here in 2009. So I was wondering if there was really anything new for me to learn about such a simple and well-practiced appetizer.

It turns out there was!

First of all, to make this — the best authentic bruschetta recipe — you don’t need anything except tomatoes, fresh basil, salt, pepper, olive oil, garlic, and bread. Forget the cheese, the olives, the balsamico, and any other sort of faffy ingredients that might tempt you.

Second of all, grape tomatoes are the best tomatoes for bruschetta because they have less water and more intense flavor than most other types of tomatoes. Ours were from Sicily!

And finally, in the interest of avoiding garlic overload, it’s enough just to rub the toasted bread with a garlic clove, you don’t need to add crushed garlic to the topping.

Best Authentic Bruschetta Recipe
 grape tomatoes
olive oil
fresh basil
salt
pepper
garlic
bread

Heat the oven to 120 degrees (250 Fahrenheit).  Cut the bread into 1-inch thick slices and arrange it on a baking sheet.  Bake it until the tops are lightly toasted, then flip it and do the same to the other side.

In the meantime, chop the tomatoes very small.  Mix them together with shredded basil leaves, salt, pepper, and a drizzle of olive oil.

Rub the toasted bread lightly with a garlic clove and top it with the tomato mixture… now enjoy it al fresco with a nice bottle of wine, good conversation, and someone you love :)

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Filed Under: Food, Recipes, Travel, Vegan Recipes, Vegetarian Recipes

Comments

  1. Kimberly says

    June 2, 2014 at 6:22 PM

    I love a good simple bruschetta. Grape tomatoes? That’s good to know.

    And how do you pronounce bruschetta? I’ve always said brus-ketta, but I hear others saying bru-shetta.

    Reply
    • Mia Anderson says

      June 3, 2014 at 7:41 AM

      Hi Kimberly

      In Italian, ‘ch’ makes a ‘k’ sound, so you are pronouncing it correct :)

      Reply
  2. Mia Anderson says

    June 3, 2014 at 7:40 AM

    Hi Sage, Mia here.
    It sure was a great cooking class and it was lovely to meet you and Robert.
    Loving your blog :)

    Love Mia x

    Reply
  3. Sage says

    June 3, 2014 at 3:58 PM

    Hi Mia! Thanks for leaving a note :) We enjoyed meeting you and your family, too and hope you enjoyed the rest of your travels! Have you made ravioli yet?

    Hi Kimberly! Mia is right, and so are you… the correct pronunciation is bru’sketta :)

    Reply
    • Kimberly says

      June 3, 2014 at 4:08 PM

      I thought so! It’s nice to have Mia’s affirmation too. :)

      Reply

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