Real Recipes From Real Home Cooks ®

tomato bruschetta

(2 ratings)
Recipe by
Jo Zimny
Ithaca, NY

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 ratings)
yield 6 serving(s)
prep time 15 Min

Ingredients For tomato bruschetta

  • 10
    plum tomatoes, diced
  • 4 sm
    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

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