Classic Italian Bruschetta

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Oh, how we love a rustic Bruschetta bursting with fresh flavors!

Is anyone else a big fan of Bruschetta? For those who don’t know, Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. It is also a PERFECT recipe to make whenever you are entertaining. It’s easy to do, and guests will love the fact that it is a small bite that has wonderful and fresh flavors.

Our amazing Women of Today reader, Sheena Powenski, shared with us her favorite recipe for Bruschetta, and we have to agree it’s delicious!

You can also get pretty creative with Bruschetta and top it any way you like. But knowing how to make a classic version is a skill that we think everyone should have in the kitchen. This particular recipe incorporates fresh basil and sun-dried tomatoes … Creating an incredible blend of flavors that taste like summer.

Sheena recommends that if you have leftovers from this recipe (which you probably won’t!), it is fantastic served over chicken the next day.



Classic Italian Bruschetta


  • 6 Roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp. balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 French baguette
  • 2 cup mozzarella cheese, shredded


  • Preheat the oven to the broiler setting.
  • In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  • Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  • Divide the tomato mixture evenly over the baguette slices, then top the slices with mozzarella cheese.
  • Broil for 5 minutes or until the cheese is melted.
  • Let the bruschetta cool and enjoy!
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by Camila Alves McConaughey