Bruschetta can be had as a starter or a snack. It is usually made with French baguette bread. Baguette literally means long, narrow bread. It is preferred in bruschetta as it is crusty, chewy and porous and soaks up the flavours well.

But you can make Bruschetta with any locally available bread (as I have done)…just remember to toast it until it is crisp. The crispy bread with the fresh juicy tomatoes and basil is a combo made in heaven. Other ingredients are up to each one’s personal choice. Here’s my choice. Have a look.


Bread – 4 (thick slices of any crusty bread)

Tomatoes – 2 medium sized (deseeded and chopped)

Basil leaves – 15 numbers (roughly torn)

Garlic – 2 cloves (minced and roasted)

Olive oil – to drizzle

Butter – for toasting bread

Salt – to taste

Pepper – for sprinkle (fresh ground)

Cheese – for topping (any cheese spread)


Toast the bread till crisp with butter or olive oil. In a bowl, combine the tomatoes, basil, garlic, a bit of olive oil and a bit of salt. Arrange the mixture on top of toasted bread, sprinkle a pinch of pepper powder and top it with a bit of cheese. It is ready to serve. Easy? Do let me know how you like it.


Know Your Ingredients

Basil is an herb. There are more than 40 varieties of basil. Each variety is no less than the other for its health benefits. I have used a Thai basil variety which grows in my apartment complex for this recipe. Even though it is not perfect for Italian dishes, it lends a nice flavor and aroma to this dish.

Our Indian tulsi is called the holy basil. Some varieties of basil like our tulsi are used to make medicine. It contains disease fighting anti-oxidants. It is anti-inflammatory and prevents cancer. It has anti-microbial and anti-bacterial properties. It also promotes cardiovascular health. It has ‘adaptogens’ which helps combat stress and avoids related illnesses.

Type Leaves
Form Fresh
How to Buy If you have access to fresh basil from a garden. Nothing like it. But if you don’t have, most of the big grocers have it in their shelves. Go for ones which are green and fresh. Wilted and dark spots are big no-no.
Storage It can be stored within layers of paper towel for 4-5 days in the refrigerator.  If you have to store in bulk, freezing it in ice trays with oil or water is a good option.