April 13, 2021

Tomato Bruschetta

Fresh Tomato Medley on Toasted Bread- It's Irresistible

Chopped yellow and red tomatoes with fresh basil and olive oil on toasted baguette
Tomato Bruschetta 6

Tomato Bruschetta

Toasted baguette with chopped tomatoes fresh basil and olive oil

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The original Bruschetta from Italy is toasted bread rubbed with garlic and drizzled with olive oil. Garlic is the secret to the best bruschetta. When you rub the garlic on the warm toast, the garlic melts into the bread adding a lot of flavor to bruschetta. When tomatoes are at their peak in the summer, this classic version of Bruschetta is a must-have recipe idea. Enjoy tomato Bruschetta as a first course or main dish. 


Sliced rustic bread such and French Country, Italian loaf, or baguette. See notes below.

Fresh tomatoes such as on the vine, Campari, heirloom, or cherry

Cloves of fresh garlic

Fresh basil

Extra virgin olive oil

Sea salt or Celtic salt

Fresh ground pepper


1. Slice the bread to about 1/4  inch thick. 

2. Toast the bread in the oven at 350 degrees until nicely browned.

3. Peel the garlic cloves. Tip: Use a garlic roller to make peeling the garlic easier.

4. While the toast is still warm, rub one side of the toast with the garlic clove. The garlic will melt into the bread.

5. Chop the tomatoes, discarding the seeds and juice. Place the chopped tomatoes in a bowl. This can be done ahead of time.

6. When you are ready to serve the Bruschettas, toss the chopped tomatoes with olive oil, sea or Celtic salt, pepper, and chopped basil right before serving. If you add the oil to the tomatoes too far in advance, the oil will "cook" the tomatoes, making them mushy. 

7. Serve the toast and the tomatoes separately and let everyone make their own. If you prefer to prepare them, top the toast with tomatoes right before serving to prevent the toast from getting mushy. 


Ask to have your bread sliced at the bakery counter to save you time at home. You can also freeze a loaf of sliced bread and take slices from the freezer as needed.

If you have leftover chopped tomato mixture, sauté it and add an optional splash of white wine. Smash the tomatoes with a potato masher and cook until the water cooks off and tomatoes are slightly caramelized. You will have a delicious homemade pasta sauce to spread on Bruschetta with melted mozzarella or to toss with pasta.

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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