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


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


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.

About Tomato Bruschetta

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