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About this recipe

The trick to good bruschetta is “good tomatoes.” The better the tomatoes, the better the bruschetta. And don’t let things get watery (that’s bad). Plus, you need fresh basil; that’s also important. Fresh garlic too, and don’t forget good olive oil (but you don’t have to mine the salt or grow the pepper).


Into a bowl, put:

Then add:

Broil both sides of a sliced baguette until lightly toasted. Brush tops with olive oil flavoured by frying and then removing whole garlic cloves.

Then spoon on the tomato mixture.