Freestyle Bruschetta

Freestyle Bruschetta Recipe

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Barbara Munnelly


You may think this has a lot of garlic in it if you are normally a "bland" cook. I'm a Jersey girl and that's how we roll with the garlic around here. If you want to cut it down a bit, do so at your own peril. I really like to "eye-ball" the olive oil rather than measure it, 2 Tbsp. is more of a guide line.

★★★★★ 1 vote
5 - 6 people


8 medium
1/3 large
spanish onion
fresh basil leaves
4 clove
fresh garlic
2 Tbsp
olive oil, extra virgin, or more according to your taste.
salt and tri color freshly ground pepper to taste.
1 tsp
balsamic vinegar
sourdough baggette

How to Make Freestyle Bruschetta


  • 1Dice tomatoes and onions. (Small dice) Be sure to peel onions first. (hopefully, you already knew that) Put in a large bowl.
  • 2Peel and crush garlic cloves by flattening with a chef's knife. and mince to a fine consistency. Add to tomatoes and onions.
  • 3Stack basil leaves on top of each other and roll tightly end to end. (Chiffonade) looks a bit like a small cigarette. make thin slices so you get little thread-like pieces of basil. You can also google the word chiffonade for a better description than I can give you. Add to the Tomatoes, onions, garlic.
  • 4Add the oil, salt & freshly ground pepper, ( use tri color, trust me on this one. ) Gently toss together and add the tsp. of balsamic vinegar and lightly toss once more.
  • 5Slice the sour dough baggette diagonally and fry in a preheated pan with about a half inch of vegetable oil. It browns very quickly so pay attention.(Do not let the oil begin to smoke. it ruins your food and may cause a catastrophe.) maybe a min. or so on the first side and less on the second side.
  • 6Place the fried bread on paper toweling to absorb any residual oil. Serve the bruschetta on top of the bread and enjoy!!

Printable Recipe Card

About Freestyle Bruschetta

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian