There used to be a restaurant in Calgary called "Luciano's, " where they served the world's best bruschetta. Not only did it come as an appetizer with a baguette before every meal, it was totally complimentary. Honestly, there came a time when I didn't even care about the meal anymore, I was just there for the bruschetta.
Since the restaurant closed down years ago, I have longed for this fresh tomato and basil bruschetta. And whenever I ordered bruschetta somewhere else, I hoped it would be as good as Luciano's. Sadly, none have ever come close!
So when I recently decided I wanted to make Bruschetta for the blog, on a whim I googled "Luciano's Bruschetta." And to my utter amazement, I found the actual recipe in an old Calgary Herald newspaper article! So before it's archived and gone forever, I felt that I must share it with the world; it's my duty. You're welcome 🙂 It makes a great party appetizer, side dish, or potluck dish and is ideal for any time of the year.
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If I love a recipe from a restaurant and can't get the original, I'll make a copycat. Check out my copycat recipes from several Calgary (and other) restaurants, such as this Calgary Ginger Beef recipe. But this bruschetta recipe is the real deal!
🥘Ingredients
This Bruschetta is simple, fresh and sooo delicious! You will need the following ingredients:
- 10 oz can crushed tomatoes - yes CANNED but that's how they made it!
- 1 lb diced fresh Roma tomatoes - (I use 6 Roma tomatoes)
- ½ cup chopped fresh basil leaves - fresh basil is critical- do NOT use dried - you can chop it into ribbons or very small as I did.
- ½ cup extra virgin olive oil - this is the best oil for this recipe but you could use regular olive oil
- ¼ cup finely chopped fresh garlic - you don't need a press, just finely chop it
- 1 teaspoon salt - table salt
- 1 ½ teaspoon freshly ground black pepper - make sure you grind it (don't just use regular pepper)
🔪Instructions
This classic Italian appetizer is so easy!
- Step 1: Add all ingredients to a mixing bowl. *See Top tip for video on the best way to dice tomatoes for bruschetta!
- Step 2: Stir well.
Serve on sliced baguette bread slices. You could also serve it on toasted baguettes.
📖 Variations & Substitutions
- Tomatoes- you can substitute plum tomatoes or if you're in a pinch, even cherry tomatoes, but make sure you use ripe tomatoes
- Olive oil - extra virgin olive oil is the best olive oil for this recipe, but you could use regular olive oil
- Garlic- you can substitute jarred minced garlic if you can't get fresh garlic.
- Bruschetta Toppings - you can top with parmesan cheese, mozzarella cheese or balsamic vinegar, if you like.
🍽Equipment
You will need a sharp knife and a cutting board for this easy bruschetta recipe. You could also use a garlic press, but it's not necessary.
🌡️Storage
Store the bruschetta separately from the bread. The bread can be stored at room temperature. Store the bruschetta in the fridge for up to 5 days in an airtight container.
You can freeze the bruschetta in an airtight container for up to 3 months. I found that if you defrost it in the fridge overnight, then bring it to room temperature, there is really no change in the taste and texture!
👪 Serving Size
This recipe makes 32 servings (4 cups @ 2 tablespoon per serving), which is great for a large crowd or potluck. However, if it's just for your family, you may want you cut the recipe in ½ or ¼. You can do this by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This tomato bruschetta recipe is Weight Watchers friendly @1 point per serving (a serving is 2 tbsp). This does not include the bread you use.
Baguettes vary in points from anywhere from 3 points per slice to 7 points per slice. To bring down the points, use a ww friendly bread, or cracker instead (such as Melba Toast).
If you're unsure what to serve with bruschetta, any pasta or meal salad pairs exceptionally well. These are my favorite dishes to serve with the fresh tomato bruschetta:
🥗 Pairing
I think a baguette is the best bread for bruschetta, but it's very versatile and you can serve bruschetta with any type of rustic bread or crusty bread or any the following:
- French bread
- Crostini
- Ciabatta bread
- Toasted bread (any kind)
- Onion and olive bread
❔FAQ
Leftover Bruschetta is great mixed in with pasta, and on top of chicken breast or eggs.
Diagonally is the best way to slice a baguette.
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If you want to make your own bruschetta and are looking for THE BEST Homemade Bruschetta, you need to try this one!
📋 Luciano's Bruschetta (with baguette) recipe
Equipment
Ingredients
- 10 oz can crushed tomatoes
- 1 lbs diced fresh Roma tomatoes about 6 tomatoes
- ½ cup chopped fresh basil
- ½ cup extra virgin olive oil
- ¼ cup finely chopped fresh garlic about 1 ½ bulbs of garlic/heads of garlic (about 15 garlic cloves)
- 1 teaspoon salt
- 1 ½ teaspoon freshly ground black pepper
- 1 whole baguette
Instructions
- Add all ingredients to mixing bowl. *See Top tip for video on the best way to dice tomatoes for bruschetta!10 oz can crushed tomatoes, 1 lbs diced fresh Roma tomatoes, ½ cup chopped fresh basil, ½ cup extra virgin olive oil, ¼ cup finely chopped fresh garlic, 1 teaspoon salt, 1 ½ teaspoon freshly ground black pepper
- Stir well.
- Serve on sliced baguette (adding about 2 tbsps to the top of the bread).1 whole baguette
Notes
Nutrition
More Appetizers
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Dave
This brought back fond memories of Luciano's. Very tasty and not too many ingredients.
Terri Gilson
That's great, Dave! So happy to hear you enjoyed it 🙂
Terri