Tomato Bruschetta

Jo Zimny


Its harvest time and I made this Bruschetta from the paste tomatoes, garlic and basil from our garden. It was delicious on a piece of olive oil infused toast, what could be tastier!


★★★★★ 2 votes

15 Min


Add to Grocery List

plum tomatoes, diced
4 small
cloves garlic,pressed
3/4 c
fresh basil leaves
1 tsp
fresh squeezed lemon juice
1/3 c
olive oil, extra virgin
coarse salt and fresh cracked pepper to taste
french or italian bread, sliced
balsamic vinegar, optional

How to Make Tomato Bruschetta


  • 1In a medium bowl mix the tomatoes, garlic, basil leaves, lemon juice, olive oil, salt and pepper and set aside.
  • 2Slice your bread into 1 inch slices. If you have a large loaf of bread you might want to slice the pieces in half again.
  • 3Brush one side of each slice of bread with extra virgin olive oil. Put the slices oiled side down on a cookie sheet and toast them until golden.
  • 4You can make the bread ahead of time and store it in an airtight container. Cool the bread completely before you store it.
  • 5You can let everyone top their toast with the tomato mixture. Don't top the toast too soon before eating, it will get soggy.
  • 6Enjoy!

Printable Recipe Card

About Tomato Bruschetta

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy

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