This delicious Italian appetizer is the perfect easy and refreshing summer dish

When the temperatures are soaring, and the last thing you want to do is spend a lot of time in the even hotter kitchen cooking, that’s when it’s time to look out for classic Italian summer dishes.

Well accustomed to hot and arid summers, the Italians know how to assemble a delicious meal with a minimum of ingredients, and a minimum of time heating up the oven to cook!

Of all the great Italian summer dishes, there is one I will make on repeat once it’s getting too hot to cook: The classic bruschetta. By which I mean the one made with ripe tomatoes and fresh basil over roasted bread drizzled with olive oil.

Saying this popular Italian appetizer is perfect for hot summer days is an absolute understatement. This easy dish is the quintessential Mediterranean taste experience. Absolutely simple to assemble, it’s ready in just a few minutes.

Like many historic dishes, the exact origins of bruschetta remain a bit in the dark. What is known is the name comes from the ancient Roman word bruscare, which means to roast something. The initial version is likely going back all the way to ancient Rome and consisted of leftover bread that was roasted and drizzled with olive oil. Meanwhile, the bruschetta topped with tomatoes as we know it today was likely created in Tuscany during the 15th century.

Popular all over Italy (and beyond), the classic bruschetta is the perfect appetizer for your summer party or perfectly doubles as light lunch or dinner on a hot day.

What wine to pair with bruschetta

The classic bruschetta with tomato topping calls for a crisp white wine like Pinot Grigio, a Provence rosé or even a Chianti Classico. If you serve as an appetizer, a Franciacorta sparkling wine, an Valdobbiadene prosecco or any other sparkling wine would work well too.

Recipe: How to make the classic Italian Bruschetta with tomatoes and basil

This Italian summer classic is so easy and simple, you would think everybody knows how to make it. And maybe that’s true. But just in case, below I share the popular Italian recipe for bruschetta.

Makes 6

6 thick slices of ciabatta bread
2 garlic gloves, left whole
4-5 medium tomatoes, finely diced
3-4 tablespoons olive oil
8-10 basil leaves, finely chopped
salt and black pepper

Add tomatoes and basil to a mixing bowl, drizzle with one tablespoon olive oil, salt, and black pepper. Stir together and set aside for 10-15 minutes.

Drizzle the bread with the remaining olive oil and fry in a large saucepan or roast over fire until the bread turns light golden-brown. Take from the heat and let slightly cool down then gently rub one side of the bread with the garlic glove.

Top the bread with the tomato mixture.

Enjoy.