Julia Child’s Bruschetta is the perfect moodlifter for people like me who enjoy 10 minute recipes. Made with tomatoes, a slice of bread and five other garnishing ingredients, this Italian appetiser will leave you drooling. This is my favorite way of using tomatoes and after trying it out, it will become yours too!
I became fond of this recipe soon after I started working from home. Now that I work from home, I feel the urge to snack on something with every passing minute. However, takeaway and fried foods are not good for my heart or pocket, so they are out of my options. Luckily, I came across this simple, cheap, easy recipe and calls for basically no cooking.
Although I found tons of bruschetta recipes online, I stick to Julia Child’s Bruschetta recipe. This is because she uses very few garlic ingredients, which I love when making food at home. This recipe was also a bonus for me since I like to grow my tomatoes at home. More tomatoes means more bruschetta.
Now,you know I am always stocked on tomatoes. I have them whenever it is possible so you can rely on me to nail this recipe at home. This recipe will surely turn tomato haters into tomato lovers and if you love tomatoes, you will fall in love with them even more!
With all that said, I hope you realise how simple this recipe is going to be. So with that all that out of the way, let’s get into making Julia Child’s Bruschetta at home.
Equipment Required
- Bowl: I always like assembling the ingredients in small bowls before starting; this makes the job easier.
- Frying Pan: I am using a frying pan to make Julia Child’s Bruschetta.
- Knife: This recipe calls for tomato slicing, so I keep my handy dandy knife.
- Brush: I do not like drizzling oil directly on the bread, so I use a brush.
- Plate: I have a plate ready to assemble the final bruschetta.
Julia Child’s Bruschetta Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 2 people. You can increase or decrease the quantities for more or fewer proportions.
- ½ Kg Cherry Tomatoes: I like to use cherry tomatoes for this recipe but you can also use yellow tomatoes for a colourful bruschetta.
- 4 Slices baguette Bread: I am using a simple slice of bread but you can also use a baguette and turn it into a panini.
- ½ Cup Olive Oil
- 3 Cloves Garlic
- 3 Stems Basil
- ½ Teaspoon Salt (To Taste)
- ¼ Teaspoon Black Pepper
Preparation And Cooking Time
Preparation Time | Cooking Time | Total Time |
---|---|---|
5 Minutes | 15 Minutes | 20 Minutes |
How To Make Julia Child’s Bruschetta At Home
Step 1
Take a bowl and place halved cherry tomatoes in it.
Step 2
Toss the tomatoes with a lug of olive oil, bashed garlic, chopped basil, and a pinch of salt.
Step 3
Season it with a teaspoon of black pepper.
Step 4
Mix everything well until well combined. keep it aside for marination.
Step 5
Heat oil in the pan and toast the bread slices until browned. Once the bread is toasted, rub a garlic clove on the toasted bread slices.
Step 6
Top the slices with tomato mixture and enjoy your Bruschetta!
Expert Tips That I Recommend
- Tomatoes are a significant part of this recipe. I like to use cherry or yellow tomatoes. For the best flavours, use fresh and ripe tomatoes.
- Another tip I follow regarding tomatoes is to use unrefrigerated ones. Even if you have stored your tomatoes in the fridge, let them sit out for at least half an hour to come to room temperature. Cold tomatoes lack the acidity and tanginess needed for this bruschetta recipe.
- After letting the tomato mixture sit, I observed that the tomatoes excrete water. In this case, you can discard the excess water, or tomato juice, before adding it to the bread.
- Many people only put olive oil on the top of the bread. To avoid this mistake, I also like to oil the bottom part so that it is nicely toasted.
- Like any other recipe, I urge you to use fresh ingredients only. If your ingredients are not fresh, you will end up with bitter Julia Child’s Bruschetta. The garlic can be too strong, the olive oil can be rancid, and the tomatoes might be unsuitable for making a top-notch bruschetta.
- If you are feeling experimental, add chopped onions, balsamic vinegar, and cilantro to the tomato mix. This adds a nice crunch, citrusy flavour, and a fresh effect, which I won’t complain about in my bruschetta. A little bit of cheese also does not hurt if you want that cheesy kick on your bread.
FAQs About Julia Child’s Bruschetta
Nutritional Serving Per Recipe
Julia Child’s Bruschetta is delicious and 100% healthy. It is low in calories and fats, so people on a balanced diet can enjoy it quite often. To learn more, have a look at the nutritional chart below.
Calories | 683 kcal |
Carbohydrates | 38 g |
Protein | 9 g |
Fat | 57 g |
Saturated Fat | 8 g |
Polyunsaturated Fat | 7 g |
Monounsaturated Fat | 40 g |
Trans Fat | 0.01 g |
Sodium | 861 mg |
Potassium | 693 mg |
Fiber | 5 g |
Sugar | 10 g |
Vitamin A | 2085 IU |
Vitamin C | 36 mg |
Calcium | 105 mg |
Iron | 3 mg |
Another good thing about this recipe is that it is entirely soy, nut, and dairy-free. It is also keto, vegan, and vegetarian-friendly, so people following those diets can follow it without hesitation. However, it is not gluten-free, so people following a gluten-free diet must first modify certain ingredients.
Recipe Variations For Different Diets
- Gluten-Free: Unfortunately, this recipe is not gluten-free because of the bread. However, you can easily make it gluten-free by opting for gluten-free bread.
Storing & Reheating This Recipe
Storing
- Countertop: Since Julia Child’s Bruschetta tastes best when served right away, I do not keep it on the countertop for more than half an hour. Beyond this, the bread can start getting soggy, creating a big mess.
- Refrigeration: When I have leftovers, I like to refrigerate them in an airtight container for up to two days. Separating the tomato mix from the bread is best, as the latter can become soggy over time.
- Freezing: Unfortunately, Julia Child’s bruschetta does not freeze well. However, if you have plenty of tomato mixture left, you can store it in an airtight container for up to a month. It is best to toast the bread right before serving.
Reheating
- Skillet: I make Julia Child’s Bruschetta and reheat in the skillet. I add a little bit of butter or oil to the skillet and let it get warm enough. Once it is warm, I add the breads to toast them and follow it up with the rest of the steps.
- Air Fryer: If you have an air fryer, you can reheat Julia Child’s bruschetta. Preheat the air fryer to 350 degrees F, spray the basket with oil, and carefully place the bruschetta in it, not to overcrowd the pan. Let the bruschetta heat for 2 minutes, and it will be warm.
- Microwave: Reheating Julia Child’s Bruschetta in the microwave can be tricky, but it is still possible. I start by placing the bruschetta on a microwave-friendly dish, then covering it with aluminium foil and heating it at medium heat for 10 seconds. If I want to heat it more, I follow up with a 10-second increment. This 10-second method works best because it reduces the risk of burning and drying out the bruschetta.
What To Serve With This Recipe
After my Italian appetiser is ready. I go all in and enjoy it with Pasta on the side. You can also have it with Pizza or Soup as per your prefference. To keep the tomato flavours alive you can also have it with Tomato Soup.
Another hit Italian dish which complements it is Risotto. You can also have a light Salad on the side if you enjoy salad. To keep it simple, you can also have it with Italian sausage, grilled veggies, or marinated olives. Another simple breakfast idea is to have it with Scrambled Eggs, which will start your day on a strong note.
Printable Version
Julia Child’s Bruschetta Recipe
Ingredients
- ½ Kg Cherry Tomatoes
- 4 Slices baguette Bread
- ½ Cup Olive Oil
- 3 Cloves Garlic
- 3 Stems Basil
- ½ Teaspoon Salt To Taste
- ¼ Teaspoon Black Pepper
Equipment
- Bowl
- Frying Pan
- Brush
- Knife
- Plate
Instructions
- Take a bowl and place halved cherry tomatoes in it.
- Toss the tomatoes with a lug of olive oil, bashed garlic, chopped basil, and a pinch of salt.
- Season it with a teaspoon of black pepper.
- Mix everything well until well combined. keep it aside for marination.
- Heat oil in the pan and toast the bread slices until browned. Once the bread is toasted, rub a garlic clove on the toasted bread slices.
- Top the slices with tomato mixture and enjoy your Bruschetta!
Video
Notes
- Tomatoes are a significant part of this recipe. I like to use cherry or yellow tomatoes. For the best flavours, use fresh and ripe tomatoes.
- Another tip I follow regarding tomatoes is to use unrefrigerated ones. Even if you have stored your tomatoes in the fridge, let them sit out for at least half an hour to come to room temperature. Cold tomatoes lack the acidity and tanginess needed for this bruschetta recipe.
- After letting the tomato mixture sit, I observed that the tomatoes excrete water. In this case, you can discard the excess water, or tomato juice, before adding it to the bread.
- Many people only put olive oil on the top of the bread. To avoid this mistake, I also like to oil the bottom part so that it is nicely toasted.
- Like any other recipe, I urge you to use fresh ingredients only. If your ingredients are not fresh, you will end up with bitter Julia Child’s bruschetta. The garlic can be too strong, the olive oil can be rancid, and the tomatoes might be unsuitable for making a top-notch bruschetta.
- If you are feeling experimental, add chopped onions, balsamic vinegar, and cilantro to the tomato mix. This adds a nice crunch, citrusy flavour, and a fresh effect, which I won’t complain about in my bruschetta. A little bit of cheese also does not hurt if you want that cheesy kick on your bread.
Nutrition
More Julia Child’s Recipes That You Can Try
Conclusion
I have seen a lot of appreciation for Italian recipes, but Julia Child’s Bruschetta definitely needs more recognition. It is simple and does not call for any fancy ingredients. I am sure you already have all the ingredients in your kitchen, so why don’t you try it?
This inexpensive snack idea is fancy and perfectly accompanies drinks or a main course. It is one of my favourite one-bite snacks, and soon after you try it, it will become yours, too.
You don’t have to wait until the weekends to try this recipe out. Make it and let me know in the comments below how it turned out. I am sure you have some good things to say about it.