Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (2024)

Sides, Snacks ·

When it comes to making new recipes, sometimes I get inspiration from delicious things I’ve tasted at restaurants (see my buffalo mac and cheese recipe for proof). There are times that I do try to make the recipe similar to how the restaurant served it—with proper credit to them, of course. Other times I like to completely mix it up. But last week when I tasted the bruschetta at Lucarelli’s in Venice, Florida, I immediately pulled out my phone and started taking notes. It was so darn good and I just had to make my own bruschetta recipe just like it.

Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (1)
Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (2)

Most bruschetta is made the same. It’s a mix of tomatoes, basil, garlic, and parmesan cheese. Some put onion in it, some don’t (I’m in this camp). You let the mixture sit for a bit to marinate, then you scoop it onto toasted pieces of Italian bread and drizzle it with balsamic vinegar.

What made this particular bruschetta really stand out was the goat cheese. Each toasted piece of bread had goat cheese spread on the top before scooping the bruschetta mixture on it. It may sound a bit strange, but between the combination of the creamy, tangy cheese and the refreshing tomatoes, their bruschetta was absolutely addicting.

So I took the same clever tactic and used it on my bruschetta, and wow, was it delicious. If you’re looking for a bruschetta recipe that will surprise your guests, I promise you, this one is it.

Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (3)

How to properly toast the bread

While most recipes on the Internet tell you to broil the slices, I felt kind of skeptical of it. The reason I loved Lucarelli’s bruschetta was because of the bread being perfectly toasted, yet still perfectly chewy on the inside. Baking it seemed like the best option to get the result I want.

I baked the bread in the oven for 5 minutes on each side. Then I brushed olive oil on both sides of the bread to make it moist. The last thing you want to bite into is a hard piece of bread, and toasting the bread in the oven for this bruschetta recipe was the right move.

Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (4)

Assembling the bruschetta recipe

Before even prepping the bread, the important thing is to let the tomatoes marinate. This helps the tomatoes, garlic, and basil develop some flavor together before devouring. I found 15 minutes to be perfectly reasonable, but I bet if you let it sit for a bit longer the flavors would be even better.

Once the bread is toasted, you assemble the bruschetta by spreading some goat cheese on the toast first. Scoop the tomato mixture on top of each slice, then drizzle with that balsamic vinegar.

Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (5)
Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (6)
Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (7)

Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (8)

Print Recipe

Bruschetta

Adding goat cheese to the slices of bread will contrast well with the fresh tomatoes.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Appetizer

Cuisine: Italian

Keyword: bruschetta, bruschetta recipe, Italian recipe

Servings: 8 servings

Ingredients

  • 4 tomatoes on the vine seeded and diced
  • 2 cups mini medley tomatoes quartered
  • 4 garlic cloves minced
  • 1/4 cup fresh basil chopped
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1 Italian loaf preferrably with seeds
  • 1/4 cup olive oil
  • 4 oz. goat cheese
  • 4 tsp balsamic vinegar

Instructions

  • Preheat the oven to 400 degrees.

  • When chopping the tomatoes, take out the core and the seeds and compost them.

  • Dice (and quarter) the tomatoes and place them in a large bowl with the minced garlic and chopped fresh basil.

  • Sprinkle in the parmesan cheese and the salt, then mix the bowl. Let the tomato mixture marinate while you prep the bread.

  • Slice the loaf into thick pieces, no smaller than 1/2 inch each.

  • Lay the slices out on a sheet pan. Brush the olive oil on one side, then flip the pieces and brush it on the other.

  • Bake in the oven for 5 minutes. Flip the slices, then bake for another 5 minutes (10 minutes total).

  • Move the slices of bread to a cutting board. When the bread is cool enough to touch (but still warm and toasted), spread the goat cheese on each slice.

  • Scoop the tomato mixture onto the tops of the bread.

  • Using a teaspoon, drizzle the balsamic vinegar on top of each slice. Four teaspoons is a rough estimate—it's what I ended up using.

  • Serve immediately.

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Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (9)

What restaurant dishes have you tried that you would love creating at home? Share in the comments below, or over on my Instagram!

Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (10)

Italian Bruschetta Recipe with Goat Cheese | Kiersten Hickman (2024)

FAQs

Why is my bruschetta bitter? ›

Gently tear or chop them just before adding them to the bruschetta. Another factor could be overripe or low-quality tomatoes, which can taste bitter. Try using fresh, ripe tomatoes for a sweeter flavor. Also, be sure you're using good quality, fresh olive oil for the best taste.

Why is my bruschetta watery? ›

Peel and gut your tomatoes

Tomato skins and seeds can be bitter, and removing them improves the flavor and texture of your bruschetta topping. Seeds and skin also contain extra water, which can make your bruschetta runny and your toast points soggy.

Why is bruschetta famous in Italy? ›

Bruschetta traces its roots back to ancient Rome, where peasants created a simple dish by grilling leftover bread over an open fire. This practice allowed them to make use of stale bread and add flavor to their meals. The word “bruschetta” comes from the Italian verb “bruscare,” which means “to roast over coals.”

Do you have to refrigerate bruschetta after opening? ›

But don't let it sit at room temperature for more than 30 minutes. Bruschetta is one of those things that can last in the fridge as long as the tomatoes stay good. Eventually the vinegar will break down the tomatoes and turn kind of mushy. Just keep it STORED in the fridge in an airtight container.

What are the best tomatoes for bruschetta? ›

The key to making the best bruschetta? It's all in the tomatoes. Because tomatoes are the focus of this simple recipe, it's worth it to use ripe, fresh ones. Juicier tomatoes work, but drier varieties like Roma are really what you're looking for.

How do you upgrade bruschetta? ›

40 ways to make your bruschetta even better
  1. Grilled haloumi and tomato bruschetta with za'atar caper salsa. ...
  2. Roasted capsicum bruschetta. ...
  3. Bruschetta with butter-braised zucchini and smoked salmon. ...
  4. Eggplant, fennel and burrata rye bruschetta. ...
  5. Tomato conserva bruschetta. ...
  6. Mushroom bruschetta with garlic and macadamia pesto.

What is the topping on bruschetta called? ›

food blogger Author has 2.8K answers and 47.2M. · 10mo. Though the whole thing is usually called bruschetta, the topping is called the condiment.

How long does bruschetta last in fridge? ›

Once the bread is lightly toasted, rub garlic on each slice and spoon on the tomato mixture. Drizzle with the balsamic glaze, if desired, and enjoy! Store any excess bruschetta in a sealed, airtight container in the fridge for up to 2 days.

How do you cut bread for bruschetta? ›

We were taught in Italy that it's ideal to slice bruschetta bread approximately 1.5 cm thick so that it can toast up to be nice and crunchy, yet still be thin enough to easily bite into.

What's the best way to eat bruschetta? ›

The bread is then served warm either with a topping spooned over or with a topping on the side so each person can build their own bruschetta. Bruschetta is meant to be served as a hand-held finger food, large enough for one or two bites.

What is the difference between Italian and American bruschetta? ›

Italian bruschetta often features simple, fresh ingredients like tomatoes, basil, and olive oil. In the United States, variations may include additional ingredients such as cheese, balsamic glaze, or other creative twists.

What is a fun fact about bruschetta? ›

Bruschetta was first documented in English by Elizabeth David in 1954. David observed in Italian Food that "bruschetta are eaten with the newly made oil" in the olive oil-producing districts of Tuscany and Umbria. Waverley Root and Marcella Hazan trace the origins of bruschetta to ancient Rome.

Will bruschetta get soggy? ›

Top the bruschetta right before serving to prevent it from going soggy. Alternatively, you can serve the bruschetta and topping separately and allow your guests to assemble them. Another step that can help is adding an ingredient to protect the bread from wetter ingredients.

Is bruschetta supposed to be soggy? ›

Bruschetta is a simple yet highly flavorful dish meant to showcase ingredients at their peak; let the ingredients speak for themselves. Whatever recipe you choose, remember to wait to top your bread with the tomato or vegetable mixture until just before serving to further prevent soggy bruschetta.

How do you keep crostini from getting hard? ›

To avoid hard crostini, don't overcook the bread slices. They should be crisp on the outside edges but still just slightly tender in the middle. If your crostini seem a bit too hard, put the toppings on a bit in advance. The topping will soften the crostini.

How do you make soggy bread crispy? ›

Put the bread in a cold oven, then turn the heat to 300° F. Let the loaf slowly heat up for 10 to 15 minutes, depending on the density and dryness of the bread. Start checking the bread after 10 minutes.

References

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