a Sicilian tradition :: bruschetta


You know the feeling of biting into a perfect piece of bruschetta: the crunch of the toasted bread, the sweetness of the tomatoes, the spiciness of the garlic, the delicious flavor of herbs filling your mouth.  I’ve attempted bruschetta and been disappointed with the result, so I was glad when Maria included a bruschetta tutorial with her pasta alla norma cooking class this week.  Making perfect bruschetta might not be so hard for me now!

Here are a few pictures of the process and then the recipe is at the end of the post.


First, deseed and dice your tomatoes.  Then mix them with the olive oil and herbs in a large bowl.  Let sit while you prepare the bread.


Try to find a loaf of bread that looks something like this.  Slice it into 1-cm pieces and place on a tray to toast in the oven.


Take a break for a picture with your cute little boy…


… and to check out your daughter, who is playing with one of the many children that were running around the house throughout our cooking class.  Fun for them and fun for us!


When the bread is finished toasting, top with the tomato mixture.

Sit down at the table and enjoy with your friends!  Buon appetito!


Bruschetta Recipe


  • 1 kilo tomato (2 lbs)
  • 1 loaf of bread
  • 3 small garlic cloves (2 large)
  • 2 tsp oregano
  • 2 tsp dried basil (or 2 fresh basil stems)
  • 2 tsp kosher salt
  • about 1/2 cup olive oil


  • De-seed tomatoes and dice into small pieces.  Mince garlic and place into tomatoes.  Add oregano, basil, salt, and oil. Cover and let sit.
  • Put oven rack on lowest position and set to Broil. Slice bread into 1cm thickness. Place in oven and toast until warm.
  • Top bread slices with tomato mixture.
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11 Responses to a Sicilian tradition :: bruschetta

  1. Kim March 7, 2013 at 1:02 pm #

    It looks like in the previous post that you also peeled the tomatoes? yes? and for this also? looks dish!

    • Becca March 14, 2013 at 8:02 pm #

      Thanks, Kim! And yes, we also peeled them. When we made pasta alla norma again yesterday on our own we didn’t seed the tomatoes. That was fine, but I think for bruschetta it would be more important.

  2. Eden March 7, 2013 at 5:01 pm #

    Yum! Looking forward to trying these when I can get some fresher tomatoes!

  3. katie March 7, 2013 at 5:47 pm #

    YUM! i love bruschetta! i am so eager to try these recipes. thanks for sharing them! i’m afraid i have quite a few months before i have ready access to good tomatoes though. supermarket tomatoes around here in march taste like cardboard. bookmarking for future tomato enjoyment!

    • Becca March 14, 2013 at 8:00 pm #

      We can get amazing ones here now but they must all be grown in greenhouses.

  4. OM March 7, 2013 at 6:05 pm #

    Back home the most traditional dish (in my opinion) is a version of brusccetta (not in vain I am from the Mediterranean… and many things are similar around our warm sea!): instead of dicing the tomatoes, we cut them in half and rub them strongly against the toasted bread, adding a drizzle of olive oil and a pinch of salt. With some cheese, some dark olives and a bit of pickled rock samphire, it’s the most pure representation of what I call home.

    Ay, you’ve made me homesick now…

    • Becca March 14, 2013 at 7:59 pm #

      Wow, that sounds scrumptious as well! Anything with olives is usually a favorite in my book already… :-)

  5. Joy @ Caspara March 8, 2013 at 6:24 pm #

    This looks so yummy!! I have to try it! Wonder if I can find some decently ripe tomatoes around here right now…

  6. Meg March 9, 2013 at 3:01 am #

    Can’t wait to try these. They look wonderful!

  7. Alica March 11, 2013 at 4:01 pm #

    This sounds delicious…and very do-able! I will have to try this soon. Maybe I’ll have to invite a friend or two for a brunch and let them enjoy it with me!

    • Becca March 14, 2013 at 7:58 pm #

      Sounds like a plan!

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