Authentic Crostini: Tomato Basil Bruschetta and More
by Sofia Vatnik
Tomato Basil Bruschetta is a classic Italian appetizer that is perfect for summer entertaining. The key to the deliciousness of this simple dish is using high-quality olive oil plus fresh tomatoes and basil.
Summer on a Plate
Summer is the perfect time to get creative and try new recipes, whether it’s just for you and your family or a get-together with friends! During my time in Italy, I was inspired by the delicious food and culture. My peers and I spent two days cooking with Chef Jacopo and his wife Anna at their beautiful countryside home in Montespertoli, Florence, Italy. The dishes were prepared with much love and warmth. I hope you also feel this love and warmth when tasting these dishes! Buon Appetito!
Tomato Basil Bruschetta – An Italian Classic
Crostini is an Italian word for toast with toppings. Crostini are generally topped with a variety of sweet or savory toppings. Perhaps the most well-known of these is the classic tomato basil bruschetta. Here we will share the recipe for this delicious appetizer, along with recipes for bell pepper bruschetta and marinated aubergine bruschetta.
Get creative with these and use the ingredients that are fresh and available in your area–maybe you will be inspired to come up with your own combinations!
All recipes adapted from Chef Jacopo and Anna; Salati Bene @letscooktuscany
Tomato Basil Bruschetta
Ingredients
Method
- Toast the bread and rub it with garlic.
- Add the chopped tomatoes, basil, and olive to a bowl. Sprinkle with salt and pepper to taste.
- Spread mixture onto the toasts and serve warm. Enjoy!
Nutrition Spotlight: Extra Virgin Olive Oil contains many phytochemicals and antioxidants that help fight against cardiovascular disease, cancer, and decrease inflammation.
Bell Pepper Bruschetta
Serves 6 people
- ~6 slices of Tuscan Bread (a baguette or French bread works well too)
- 2 bell peppers
- 1 clove of garlic, chopped
- 1 bunch of parsley, chopped
- 1 anchovy chopped
- Extra virgin olive oil to taste
- Salt and pepper to taste
Cook the peppers in the oven (180C or 400 F) for 20 minutes. Let cool and then peel the skin off the peppers and chop them finely. Add in the chopped garlic, parsley, anchovy, olive oil, salt, and pepper. Add the pepper spread onto the toasted bread.
Nutrition Spotlight: Did you know that anchovies are rich in omega-3 fatty acids? Omega-3s help improve brain function.
Marinated Aubergine (Eggplant) Bruschetta
Serves 6 people
- ~6 slices of Tuscan Bread (a baguette or French bread works well too)
- 2 aubergines (eggplants)
- 2 cloves of garlic
- A pinch of parsley
- A pinch of oregano
- Extra virgin olive oil to taste
- Salt and pepper to taste
Slice the aubergines into long slices and grill them. You can do this on a grill, bake them in the oven, or saute them in a pan. Once cooked, cut them into cubes. Dress them with oregano, parsley, salt, pepper, garlic, and olive oil to taste. Add the aubergine mixture to the toasted bread and enjoy!
About the author:
Sofia Vatnik is a rising senior, nutrition major at Syracuse University on the path to becoming a registered dietitian. Her interests and passions lie in helping people find joy in food while steering away from diet culture.
This article was edited and reviewed by Maria Adams, MS, MPH, RDN, LDN, a registered dietitian and Certified Intuitive Eating Counselor. Maria takes a weight-inclusive approach and helps individuals rediscover the joy of food, eat to feel their best, and heal from chronic dieting and disordered eating. She holds a Bachelor of Science Degree in Nutrition Science, a Master of Science in Nutrition Communication, and a Master of Public Health.
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