Katrina Freed


This recipe is from Napa Valley. On our 2nd wedding anniversary my husband and I were treated to wine and this awesome appetizer. The recipes were handed out freely. I have added my own little touches and it has become one of my favorite party foods!


★★★★★ 1 vote

8 - 10
20 Min
15 Min



  • 1 lb
    ripe plum tomatoes
  • 1
    garlic clove, minced
  • 1 Tbsp
    fresh basil, chopped
  • 1/4 c
    olive oil
  • 1/4 c
    green onion, chopped
  • 1
    red bell pepper, chopped
  • 2 tsp
    red wine vinegar
  • ·
    salt and pepper to taste
  • BASE

  • 1
    loaf of french bread
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    garlic salt

How to Make Bruschetta


  1. Slice tomatoes in half, squeeze out seeds and finely chop flesh
  2. Combine all topping ingredients in a mixing bowl
  3. Preheat oven to 375 degrees
  4. Mix oil and garlic salt in a small dish and set aside
  5. Slice bread thin and place on a baking sheet, then brush with olive oil mixture and bake for 12 - 15 minutes until crisp and golden
  6. Spoon topping over warm bread and serve

    *Tip! Prepare topping a day or two in advance. A baking sheet with prepared bread can be covered with foil for several hours then popped into the oven just before guests arrive

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About Bruschetta

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