• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Appetizer Recipes

    Settino's Italian Bruschetta: A Family Favorite Appetizer

    Published: Sep 20, 2019 · Modified: Aug 17, 2022 by Ashley

    Jump to Recipe·Print Recipe· 5 from 2 reviews

    This post may contain affiliate links, which won’t change your price but will share some commission.

    My family's favorite bruschetta recipe, just the way my Italian father-in-law taught me to make it! This quick & easy appetizer recipe is always a hit!

    This post may contain affiliate links.

    This recipe is near and dear to my heart. And to be completely honest, it's a bit tough for me to write about it because it's one that I used to make with my Italian father-in-law all the time.

    Platter of Italian Bruschetta with bowl of tomato mixture in the background

    A few months ago, an aggressive cancer took him from us. Aside from being an all-around awesome human, he was a phenomenal cook.

    Settino was born in the city of Cosenza in Calabria, Italy. He went to trade school in Belgium to become a toolmaker worked as a machinist for much of his life after emigrating to New York.

    View this post on Instagram

    A post shared by Ashley Covelli (@bigflavors) on Jan 16, 2017 at 2:20pm PST

    Due to the nature of his work schedule, he found himself waking up to get to the machine shop before the sun was up. His workday would end and he'd get home in the afternoon with plenty of time on his hands before dinner.

    He started cooking more and more at home to fill that time, and when I moved to New York and lived with my (now) in-laws, he and I would cook up a storm together (and drink a good deal of wine).

    View this post on Instagram

    A post shared by Ashley Covelli (@bigflavors) on Nov 17, 2018 at 12:33pm PST

    One of the things that was so special about the way he cooked was that he did it by pure feel. He'd improvise and the results were always incredible.

    I learned a lot about cooking from him, but of course, I wanted to be able to replicate the recipes he cooked up. If you asked him to make the dish he made last week, he'd be able to make something similar but it was never exactly the same. It was always delicious, but not something that could be exactly duplicated.

    Spooning tomato bruschetta mixture onto crostini.

    So I spent a lot of time cooking with him, learning from him, and watching how he prepared things. I took meticulous notes so I could replicate these dishes AND share them with you!

    I have a few examples already here on Big Flavors. Another favorite appetizer recipe of his is Settino's Italian Stuffed Mushrooms, a delicious comfort food dinner recipe that my husband grew up with is this Baked Chicken Thighs with Potatoes and Peas, one of our very favorite one-pan meals is his Sausage and Peppers, and his famous Calabrese Potato Salad.

    View this post on Instagram

    A post shared by Ashley Covelli (@bigflavors) on Aug 4, 2019 at 10:18am PDT

    This Italian bruschetta recipe, though, is one of the things that we used to make together all.the.time. It's such an easy recipe and it's great for entertaining.

    Pretty much any time we'd go over to my in-laws' house, he would have an antipasto assortment of Italian meats and cheeses, and a bowl of this delicious bruschetta mixture next to a bunch of toasted baguette.

    Tray of ingredients for making Italian bruschetta

    Bruschetta is a perfect way to use up summer tomatoes. This recipe really showcases their freshness. But don't worry - you can make this bruschetta recipe all year round!

    You can use a mix of large and smaller tomatoes. I like a variety of colors and textures anyway - it makes it look more inviting!

    In the off-season, I'd go for cherry/grape tomatoes or ones like Campari, which usually come in a plastic clamshell container and are consistently ripe and delicious.

    Steps for making Italian bruschetta mixture

    How to Properly Toast Crostini

    The key to a good crostini is to have a sturdy base that can withstand the weight of the toppings. You want to get a nice, evenly toasted slice of baguette to act as the vessel to deliver whatever toppings you’ve chosen to your mouth, pronto!

    Make sure you slice your baguette consistently so that all the pieces cook at the same rate. I like to drizzle lightly with olive oil, then rub the slices and flip them around in it to coat the bread evenly without oversaturating them. If they absorb too much oil, they won’t get nice and crispy.

    Tray of toasted baguette with bowl of tomato bruschetta mixture in the background

    You can grill or broil the bread to get it nice and toasty. I talk about grilling bread a bit in this post for Goat Cheese Toast with Honeyed Citrus Fruit. My go-to method for crostini is broiling.

    Broil until the first side is golden, about 3-5 minutes, then flip the bread over and continue to broil for another minute or 2. Be sure to watch your bread so it doesn’t burn! The second side always cooks faster than the first, in my experience.

    One of the keys to making a delicious bruschetta recipe is rubbing garlic onto the toasted baguette slices while they're still warm. It really helps the garlic get into the bread, and brings this Italian bruschetta recipe to the next level.

    Rubbing a garlic clove onto toasted baguette slices for bruschetta

    Tips for Making Bruschetta in Advance

    A few things are helpful to note when making this bruschetta recipe ahead of time.

    Firstly, you can totally toast your baguette and rub it with garlic in advance! Just be sure to let it cool completely before storing it in an airtight container.

    The last time I made this recipe, I put the leftover toasted baguette in one of these Stand-Up Stasher bags and left it on the counter. The next day I was able to open the bag a bit and put the whole bag right in the oven to heat the bread back up. It was awesome and saved me time that second day.

    Toasted baguette stored in a stand-up stasher bag

    One thing to note is that if the bread has been toasted a day or two in advance, you may need to let the bruschetta mixture sit on top of the bread for a few minutes to soften the bread up enough to be able to dig in.

    We were surprised by how well it held up, and I love knowing that I can plan this in advance from now on!

    As for the tomato mixture, it can be made in advance too! Just pop a lid on it and put it in the fridge. It should hold up well for a few days.

    The day you go to use the bruschetta mixture, take it out of the fridge for at least 10 minutes before serving it. This will let any of the oils that have solidified get nice and liquidy again.

    If you're making this an hour or so before you plan to serve it you can just leave the bowl of tomato bruschetta mixture out on the counter. I'd recommend putting a lid on it, but it's fine to sit at room temp for a bit.

    How do you like to use your summer tomatoes? I'd love to hear about your favorites in the comments section below!

    A hand holding a serving of Italian bruschetta

    Looking for more bite-sized favorites? Check out these 5-star recipes:

    • Garlicky Goat Cheese + Herb Stuffed Peppadews
    • French-Inspired Deviled Eggs
    • Patatas Bravas with Chipotle Aioli
    • Killer Shrimp Cocktail
    • Cheesy Bacon + Apple Croissants
    • Tuna Tostada with Avocado Dressing + Chipotle Sour Cream
    • Marcona Almond + Dried Cherry Popcorn with Crispy Rosemary
    • Veggie Cream Cheese Roll-ups
    • No Mayo Deviled Eggs
    • Mini Turkey Pot Pies with Puff Pastry
    • Falafel-Spiced Cucumber Bites
    • Honeyed Chorizo & Fig Crostini
    • Prosciutto & Brie Crostini with Dried Apricots
    • General Tsao’s Chicken Egg Rolls
    • Settino’s Italian Stuffed Mushrooms

    Doing some online shopping? Check out my Amazon Shop page for recommendations!

    Recipe for Settino's Italian Bruschetta

    If you try out this recipe, please come back and give it a star rating and comment below. It helps other people find my recipes, and I’d love to know what you think of it!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Platter of Italian Bruschetta with bowl of tomato mixture in the background

    Settino's Italian Bruschetta

    5 from 2 reviews
    • Author: Big Flavors from a Tiny Kitchen - Settino & Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 5 minutes
    • Total Time: 15 minutes
    • Yield: 32 crostini 1x
    • Category: Appetizer
    • Method: Oven
    • Cuisine: Italian
    Print Recipe
    Pin Recipe

    Description

    My family's favorite bruschetta recipe, just the way my Italian father-in-law taught me to make it! This quick & easy appetizer recipe is always a hit!


    Ingredients

    Scale
    • 2 pounds tomatoes, diced small
    • ¼ cup red onion, minced
    • ¼ cup fresh basil leaves, thinly sliced
    • ¼ cup extra-virgin olive oil, plus more for drizzling
    • 1 tablespoon balsamic vinegar
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper
    • 1 baguette, sliced on the bias into ¼-inch thick slices
    • 2 whole garlic cloves, peeled

    Instructions

    1. In a large bowl, mix together the tomatoes, red onion, basil, ¼ cup olive oil, balsamic, salt, and pepper. Set aside.
    2. Preheat broiler to high.
    3. Place baguette slices on a baking sheet and drizzle lightly with olive oil, flipping slices and rubbing them around a bit to get oil on both sides. Broil until golden brown, about 3-5 minutes, then flip and broil for another minute or 2, until golden brown. You may need to do this in 2 batches if using a large baguette.
    4. While the bread is still warm, rub the cut side of a garlic clove all over one side of each piece of baguette.
    5. Transfer toasted baguette slices to a serving platter and top each with a few spoonfuls of the tomato mixture.

    Notes

    If making the tomato mixture in advance, cover the bowl and put it in the refrigerator. Take out at least 10 minutes before serving.

    The crostini can be toasted and rubbed with garlic ahead of time. Let cool completely and store in an airtight container until ready to serve.

    Leftover crostini may need to sit for a few minutes with the tomato mixture on top in order to soften up enough to enjoy.

    The tomato mixture is also great on top of your favorite meat or fish.

    Nutrition

    • Serving Size:
    • Calories: 44
    • Sugar: 1.1 g
    • Sodium: 72.1 mg
    • Fat: 2 g
    • Saturated Fat: 0.3 g
    • Carbohydrates: 5.8 g
    • Fiber: 0.6 g
    • Protein: 1.2 g
    • Cholesterol: 0 mg

    Keywords: crostini, easy appetizer, tomato

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Appetizer Recipes

    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Scooping layered taco dip onto a tortilla chip.
      Layered Taco Dip with Refried Beans
    • Pita chip scooping up hummus.
      Easy Classic Hummus Using Canned Chickpeas
    • Collage of recipe images with text that says 21 Favorite Cumin Recipes.
      21 Favorite Cumin Recipes

    Reader Interactions

    Comments

    1. Lynda

      August 11, 2020 at 8:56 pm

      I made this recipe tonight using tomatoes and fresh basil from my garden and it was delicious! My family loved it! The tip about rubbing a garlic clove over the toasted baguette put it over the top! This recipe is a keeper and one that I’ll make over and over!






      Reply
      • Ashley

        August 11, 2020 at 9:11 pm

        I am so, so glad this was such a hit! I agree - the garlic gets into the bread so nicely while it’s all warm and toasty - I do that for lots of different crostini recipes!

        Reply
    2. DeeAnn Settino

      November 07, 2020 at 4:06 am

      Great Bruschetta recipe from another Settino (from Chicago)!
      Thought rubbing the garlic was not a necessary step but I was wrong, made it delish!






      Reply
      • Ashley

        November 07, 2020 at 7:56 am

        I’m so glad to hear this was a hit! And YES - isn’t it lovey how much the flavor is amped up with that one tiny trick? And great name

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.

    Hand holding a crostini topped with Italian tomato bruschetta