📋 Luciano's Bruschetta (with baguette) recipe

3 pieces of bread with bruschetta on a black plate with a baguette and bruschetta in the background

5 from 2 votes

📋 Luciano's Bruschetta (with baguette) recipe

This Tomato and Basil Bruschetta (with baguette) is the authentic Luciano's Bruschetta, from the Calgary restaurant. It's easy to make with simple, fresh ingredients, serve with a baguette, and the best bruschetta you'll ever eat! It the perfect appetizer, light lunch or snack.

Course Appetizer, Snack

Cuisine Italian

Keyword bruschetta

Special Diet dairy-fee, Dairy-free, Vegan

Prep Time 30

Total Time 30

Servings servings

Calories 1188kcal

Author Terri Gilson

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

US Customary - Metric

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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

*NOTE: This makes 4 cups, which is about 32 servings, with each serving being 2 tbsp.

**NOTE: Video: This is the best way to dice tomatoes for bruschetta!

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.

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.

Nutrition