Bruschetta (pronounced Brus-Ketta) derives from the Italian word ‘abbrustolito’ meaning ‘toasted’ and is in fact classic Italian toasted bread, traditionally prepared with stale bread from the previous day. Rustic bread, durum wheat semolina bread and ciabatta is the type of bread best suited for bruschetta.

The toppings for bruschetta are long lost in the history of time, from the super basic with just garlic, oil and salt like this one.

Serves: 4  | Preparation time: 15 to 30 mins | Cooking time: 5 o 10 mins

  • Rustic Bread, sliced: 250 g
  • Garlic: about 2 cloves
  • EVOO – Extra Virgin Olive Oil: to taste
  • Salt and pepper: to taste


Cut the bread into finger-sized slices. Toast the bread either in the oven or on a griddle pan or using a non-stick pan with no oil or any other fat. Make sure to give the bread enough time for the slices to become golden and crunchy on both side.

Peel the garlic, rub it on each side of the bread. Drizzle some oil on top. Add a pinch of salt and serve.

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