Tomato Bruschetta

Here’s the thing about Bruschetta: It can be a snack. It can be an appetizer. It can be a salad. It can even be a main course if the whole “Where’s the Beef?” thing isn’t an issue for you.

Either way, it’s divine. And it’s so very, very easy to make.

The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.


  • 6 big ripe tomatoes, chopped
  • 3 cloves minced garlic
  • 1 tablespoon olive oil
  • 2 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 French baguette


Preheat the oven. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.

In a large bowl, combine the tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes or longer. Note, tomatoes love salt; you may need to add more than you expect.

  1. Cut the baguette into 3/4-inch slices. When the oven has reached 230°C on a baking sheet place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges (or you can brown slices in butter in a skillet also)
  2. Serve the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).

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