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:

  • 6 nice Roma tomatoes (seeded and diced).

Then add:

  • 8-12 leaves fresh basil (torn with your hands),
  • 2 cloves garlic (minced),
  • 4-5 tbsp. olive oil,
  • 1 tsp. salt and ½ tsp. black pepper.

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.


  • It's pronounced bru-ske-ta, not bru-che-ta.
  • If you like them hot, grate mozzarella cheese on top and broil again until the cheese melts.
    You can cut your baguette widthwise. This way you get larger pieces and you only have to toast the tops.

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