Wednesday, April 14, 2010

Bruschetta with Tomato and Basil

Kathleen found this recipe on the website Simply Recipes. We made this on Saturday and loved it. I went to the store Sunday afternoon to buy more tomatoes. We used a large sized french bread and made a meal out of this! A new favorite---even Jenna, who doesn't like tomatoes too much, loved this.

Bruschetta with Tomato and Basil

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch


  1. It is soooooo easy to make. We have made this EVERY day since Saturday and will make this many more times this summer, I am sure!

  2. Hi Beth,
    I'm so glad you like the recipe! Would you do me a huge favor and provide attribution in the form of a link back to the source recipe on my site? It's Thanks so much for your consideration!