There used to be a restaurant in Calgary called "Luciano's, " where they served the world's best bruschetta on a baguette. Not only did it come as an appetizer with a baguette before every meal, but it was also 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. But I can guarantee, this bruschetta will not disappoint! This Tomato and Basil Bruschetta (with baguette) is the authentic Luciano's Bruschetta, from the Calgary restaurant. It makes a great party appetizer, side dish, or potluck dish and is ideal for any time of the year. It pairs well with my Light Creamy Fettuccine.
🍒Reader Review
"Thanks for posting this. It was nostalgic to see as I grew up going to this restaurant for special occasions with my family. I've often time tried to recreate this bruschetta and use almost the same recipe (I just add cilantro to mine). Thanks for bringing back the memories 🙂" ⭐⭐⭐⭐⭐
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 🙂
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!
🥘Ingredient Notes
This Bruschetta is simple, fresh, and sooo delicious! You will need the following ingredients:
- Canned Crushed tomatoes - yes, CANNED but that's how they made it!
- Fresh Roma tomatoes - Be sure to dice tomatoes! Here's a video demonstrating the easiest way: How to dice Roma tomatoes for Bruschetta.
- Fresh basil leaves - fresh basil is critical- do NOT use dried - you can chop it into ribbons or very small pieces, as I did.
- Extra virgin olive oil - this is the best oil for this recipe, but you could use regular olive oil
- Fresh garlic - you don't need a press, just finely chop it
📖 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.
🔪How to Make Bruschetta on Baguette
This classic Italian appetizer is so easy!
- Step 1: Add all ingredients to a mixing bowl. Here's a video demonstrating the easiest way to dice tomatoes for bruschetta: How to dice Roma tomatoes for Bruschetta.
- Step 2: Stir well.
Serve on sliced baguette bread slices. You could also serve it on toasted baguettes.
Expert Recipe Tips
- Don't Skip the Can: It might seem counter-intuitive for a fresh dish, but the canned crushed tomatoes are the secret ingredient that gives this specific recipe its authentic "Luciano's" sauciness and binds the fresh ingredients together. Do not drain them!
- Let it Marinate: While you can eat this immediately, letting the mixture sit at room temperature for about 15-30 minutes allows the garlic and basil flavors to infuse into the oil and tomatoes.
- Basil Technique: To prevent your fresh basil from turning dark/black, stack the leaves, roll them up like a cigar, and slice them (chiffonade) using a very sharp knife. Dull knives bruise the herb. Add the basil right before serving for the brightest color.
- The Garlic Bite: Because the garlic is raw, make sure it is chopped very finely so no one bites into a large chunk. If you find raw garlic too harsh, you can let the chopped garlic sit in the olive oil alone for 10 minutes before adding the tomatoes; this mellows the flavor.
- Room Temperature is Best: Tomatoes lose their flavor when they are cold. If you have stored the bruschetta mixture in the fridge, let it come up to room temperature for the best flavor profile before serving.
🌡️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 bruschetta baguette 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 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).
🥗 What to Serve with Bruschetta Baguette
If you're unsure what to serve with bruschetta, any pasta or meal salad pairs exceptionally well. In fact, Bruschetta was made for pasta! I love to serve it with my Make-Ahead Lasagna (shown), or my Baked Beef Cannelloni!
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 of the following:
- French bread
- Crostini
- Ciabatta bread
- Toasted bread (any kind)
- Onion and olive bread
❔Recipe FAQs
This mixture is incredibly versatile! Because this specific recipe uses crushed tomatoes, it is "saucier" than standard bruschetta.
Pasta: Toss it with hot angel hair pasta or fettuccine for an instant, fresh pasta sauce.
Chicken: Bake or grill chicken breasts, then top with mozzarella cheese and a scoop of leftover bruschetta in the last few minutes of cooking.
Breakfast: Mix it into scrambled eggs or use it as a topping for an omelet.
Salad: Use it as a dressing/topping for a simple green salad or grain bowl.
For the best presentation and functionality, cut the baguette on a diagonal (bias). This creates a larger surface area for the toppings than a straight cut. Slice the pieces about ½ inch to ¾ inch thick-thick enough to hold the weight of the tomatoes, but thin enough to bite through easily.
There are two tricks to this. First, toast your baguette slices until they are golden brown; this creates a crispy barrier. Second, because this recipe uses canned tomatoes and is quite wet, do not assemble the bruschetta until you are ready to serve it. If you let it sit on the bread for an hour on a tray, the bread will soak up the juices.
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Recreate the famous complimentary appetizer from the beloved (and now closed) Luciano's restaurant in Calgary! This authentic copycat recipe distinguishes itself by using a secret combination of fresh Roma tomatoes and canned crushed tomatoes, resulting in a uniquely saucy and flavorful topping that clings perfectly to the bread.
Loaded with fresh basil, garlic, and extra virgin olive oil, this easy, dairy-free, and vegan appetizer comes together in just 30 minutes. It is the perfect crowd-pleasing finger food for potlucks, game nights, or a light snack.
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📋 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
- Don't Skip the Can: It might seem counter-intuitive for a fresh dish, but the canned crushed tomatoes are the secret ingredient that gives this specific recipe its authentic "Luciano's" sauciness and binds the fresh ingredients together. Do not drain them!
- Let it Marinate: While you can eat this immediately, letting the mixture sit at room temperature for about 15-30 minutes allows the garlic and basil flavors to infuse into the oil and tomatoes.
- Basil Technique: To prevent your fresh basil from turning dark/black, stack the leaves, roll them up like a cigar, and slice them (chiffonade) using a very sharp knife. Dull knives bruise the herb. Add the basil right before serving for the brightest color.
- The Garlic Bite: Because the garlic is raw, make sure it is chopped very finely so no one bites into a large chunk. If you find raw garlic too harsh, you can let the chopped garlic sit in the olive oil alone for 10 minutes before adding the tomatoes; this mellows the flavor.
- Room Temperature is Best: Tomatoes lose their flavor when they are cold. If you have stored the bruschetta mixture in the fridge, let it come up to room temperature for the best flavor profile before serving.
Dave says
Thanks for posting this. It was nostalgic to see as I grew up going to this restaurant for special occasions with my family. I’ve often time tried to recreate this bruschetta and use almost the same recipe (I just add cilantro to mine). Thanks for bringing back the memories 🙂
Terri Gilson says
Hi Dave,
You are welcome - I was so fortunate to find it! Glad it brought back such good memories for you 🙂
Cilantro sounds like an excellent addition -I'm going to add it next time - love cilantro!
Terri
Dave says
This brought back fond memories of Luciano's. Very tasty and not too many ingredients.
Terri Gilson says
That's great, Dave! So happy to hear you enjoyed it 🙂
Terri