Simple bruschetta

Ingredients

• 12 slicesrustic bread
• to tasteextra-virgin olive oil
• to tasteoregano
• to tasterosemary
• a pinch of eachsalt and pepper

Instructions

1. 1

   Toast the bread

   Toast the 12 slices of bread, then season them with a drizzle of olive oil, salt and pepper.

2. 2

   Add the herbs

   Grind the oregano and rosemary into a powder, then sprinkle a pinch of each over the toast.

3. 3

   Serve warm

   Serve the bruschetta while it is warm.

What is bruschetta?

Bruschetta is an Italian antipasto built around toasted bread, traditionally rubbed or dressed with olive oil. Its name is associated with central Italy, where grilling bread was a practical way to use and enjoy it.

This simple version keeps the topping spare: olive oil, salt, pepper and finely powdered oregano and rosemary. Toasting gives the bread a crisp surface that contrasts with the fragrant oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 8g protein, 42g carbs, 6g fat.

Most of the carbohydrates come from the bread, while the olive oil supplies most of the fat; the bread also contributes some protein. Pair a serving with vegetables or a protein-rich dish to make it a more balanced plate.

Choose the bread

Rustic bread: a country-style loaf with a firm crumb holds up well under oil and seasoning. Cut slices evenly so they toast at roughly the same rate.

Toast for a crisp base

Even browning: toast the slices until golden and crisp at the edges, while leaving enough substance in the centre to bite through comfortably. The recipe does not specify a heat source or timing, so use the method you normally use for toast and keep an eye on the bread.

Prepare the herbs

Fine powder: reduce the rosemary and oregano to a powder before sprinkling them on. This helps the herbs spread across the slices rather than landing in a few large pieces.

Season in layers

Olive oil first: add a light drizzle over the warm toast, then season with salt and pepper. A little at a time makes it easier to avoid soaking the bread.

Herbs last: finish with a pinch of each powdered herb so their aroma stays noticeable. Taste one slice before seasoning the rest.

Serve it simply

Serve the slices warm, soon after dressing, while the edges are still crisp. They work as an antipasto or alongside a salad, soup or other small plates.

Recipe notes & tips

• Toast the slices in batches if they do not fit in one layer.
• Grind the rosemary and oregano finely so they distribute evenly.
• Drizzle the oil sparingly at first, then add more if needed.
• Season while the toast is warm so the oil and herbs cling to the surface.
• Taste a slice before adding extra salt, as the bread may already be seasoned.

Variations

• Add garlic: rub a cut clove over the toast before adding the oil.
• Use fresh herbs: finely chop oregano and rosemary and scatter them sparingly over the slices.
• Add tomato: top with diced ripe tomato just before serving.
• Finish with cheese: add a little grated hard cheese for a savoury topping.
• Add chilli: sprinkle over a small pinch of chilli flakes for gentle heat.

Common mistakes to avoid

• Uneven slices: they toast at different rates; cut the bread to a similar thickness.
• Burnt edges: the bread can darken quickly; check it frequently as it toasts.
• Too much oil: it can make the toast soggy; begin with a light drizzle.
• Coarse herbs: large rosemary pieces can be tough; grind the herbs into a fine powder.
• Serving cold: the toast loses some of its crisp contrast; dress and serve it warm.

How to store

These are best eaten warm soon after preparation, as the oil softens the toast over time. If needed, store leftovers covered in the fridge for up to 1 day and reheat briefly in a hot oven or toaster until warm and crisp.

Frequently asked questions