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Bruschetta: A Classic Italian Recipe

Serves: 6-8


  • 1 loaf of Italian Bread
  • Extra-virgin olive oil
  • Clove of fresh garlic
  • Sea salt (Koser salt works as well)
  • 4 roma tomatoes
  • Fresh basil leaves


  1. Traditionally cooked over a hot charcoal fire, grill thick slices of Italian bread.
  2. When toasted on both sides, rub the bruschetta with a cut clove of fresh garlic, drizzle on extra-virgin olive oil, sprinkle with sea salt (you can use Kosher salt as well)
  3. When tomatoes are in season, you can finely chop them with fresh torn basil leaves, olive oil, salt and pepper and use them to top the grilled garlic bread. You can also grill the bread on a gas grill or toast it in the oven or under the broiler, but the flavor over charcoal is the best.

Additional Ingredients

  • Tapenade or rough chopped Mediterranean olives with garlic, lemon, capers and anchovy paste
  • Marinated artichoke hearts
  • Thin slivers of Parmigiano Romano
  • Sautéed wild mushrooms
  • Porcini mushrooms (in season) with lemon juice and truffle oil
  • Cannellini bean dip
  • Mascarpone and figs (in season), topped with a thin slice of prosciutto
  • Small cocktail shrimp sautéed with garlic, olive oil, lemon and capers
  • Goat cheese and roasted red peppers
  • Pesto
  • Hot Italian peppers with feta cheese
  • Grilled eggplant, goat cheese and basil oil

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