1. To prepare the oil, smash 2 cloves of garlic with the flat side of a chef’s knife. Roughly chop the garlic and add to a small bowl. Add a pinch of salt and 1/4 cup of extra virgin olive oil. Set aside. 00:18
2. Use a serrated knife to slice the ends off a loaf of day-old Italian boule bread. Cut the remaining loaf into 1-inch slices. 01:03
3. Use a pastry brush to coat one side of the bread with the garlic olive oil. Toast the bread in a 350 degree oven until it is golden brown and crunchy. 01:31
4. Roughly chop a variety of heirloom tomatoes, and place the pieces in a mixing bowl. Prepare approximately 1 cup of tomatoes for each serving of bruschetta. Season the tomatoes with sea salt. Stir to combine. 02:23
5. Pile several leaves of basil on top of each other. Roll the leaves into a cigar shape. Use the chef’s knife to slice the roll, creating thin ribbons. Add the chiffonade basil to the bowl with the tomatoes. Stir to combine. 03:51
6. Chop the fresh mozzarella into bite-sized pieces. Add the cheese to the bowl with the tomatoes. Drizzle additional olive oil over the mixture. Add another pinch of salt. Stir to combine and set aside. For the best flavor, allow the mixture to sit for one to two hours at room temperature. 04:28
7. To serve, pile a generous amount of the tomato-mozzarella mixture over the top of each toast. 05:47
What You'll Need
- Chef’s knife
- Serrated knife
- Cutting board
- Small bowl
- Mixing bowl
- Pastry brush
- Garlic (2 cloves)
- Extra virgin olive oil (1/4 cup)
- Italian boule bread (1 loaf, 1 to 2 days old)
- Heirloom tomatoes (enough to yield 1 cup per person)
- Basil, fresh
- Fresh mozzarella (1 ball)
- Sea salt, to taste
Bruschetta (pronounced broo-skeda) is an Italian antipasto consisting of toasted or grilled bread, traditionally topped with olive oil, tomatoes, basil, and garlic. The dish has evolved to include a wide variety of possible toppers including cheeses, meats, and other vegetables.
For a non-traditional take on bruschetta, visit Chef Giuseppe Tentori’s “Shrimp Bruschetta with Avocado Mousse and Grapefruit” tutorial located on the bottom of the page.
Heirloom vegetables are grown from seeds that are passed down through several generations. Growers save the seeds from the plants that provide the best flavor, brightest color, and highest tolerance to disease. The plants are grown and cultivated on a small scale, and often yield vegetables with unique shapes, sizes, and colors.
Heirloom tomatoes are open-pollinated and non-hybrid cultivars of tomatoes. This means that no genetically modified tomatoes can be considered heirlooms. To learn more about this ingredient, visit Chef Makani Gerardi’s “Working With Heirloom Tomatoes” tutorial located at the bottom of the page.
Fresh mozzarella is a fresh, semi-soft cow’s milk cheese. It has a moist texture and milky flavor. To learn how to make it at home, visit Chef Roberto Caporuscio’s “How to Make Fresh Mozzarella” tutorial located at the bottom of the page.