How to Make Authentic Italian Bruschetta with Lidia Bastianich | Chowhound at Home

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain bread adds fiber and nutrients.

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: roma tomatoes

Roma tomatoes are often more affordable and still flavorful.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: regular olive oil

Regular olive oil is less expensive and works well for drizzling.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

White vinegar is more budget-friendly and can add acidity.

Cut ciabatta bread into thin slices.

Brown the ciabatta bread slices in a cast-iron pan on both sides.

Take a garlic clove, crack it open to release the smell, and rub it on the toasted bread.

Cut a ripe tomato in half and rub the cut side onto the bread, allowing the juice to absorb into the bread.

Drizzle extra virgin olive oil over the bread.

Add whole shreds of fresh basil on top of the bread.

Optionally, use a potato peeler to add shavings of cheese on top of the bruschetta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens