Side Pannel
Homemade Bruschetta
Homemade Bruschetta
- Recipe Submitted by maryjosh on 02/05/2020
Ingredients List
- 1 1/2 lbs ripe Roma tomatoes seeds removed, finely diced, and gently patted dry (about 6-7 tomatoes)
- 1/4 cup fresh basil leaves sliced into thin ribbons
- 1/4 cup finely diced white onion
- 3 cloves garlic finely minced, + 1 additional clove, sliced in half
- 1 Tablespoon olive oil + additional for brushing bread
- Sea salt to taste
- 1 French or Italian baguette
Directions
To prepare Bruschetta, combine diced tomatoes, chopped basil, diced onion, 3 minced garlic cloves, 1 tablespoon olive oil and sea salt. Stir well and allow to rest for at least an hour for flavor to fully develop (refrigerate if you will not be eating within 2 hours).
Once ready to serve, prepare your Bruschetta toast by first preheating your oven to 415F (215C).
Slice baguette on an angle into 1/2" thick slices. Place on an ungreased cookie sheet
Brush each slice of bread with olive oil, bake 5-8 minutes or until bread is lightly toasted.
Once bread has finished baking, rub the top of each slice with the sliced half of your garlic clove.
Give your tomato mixture a good stir and then top warm bread with bruschetta topping mixture and serve.
Once ready to serve, prepare your Bruschetta toast by first preheating your oven to 415F (215C).
Slice baguette on an angle into 1/2" thick slices. Place on an ungreased cookie sheet
Brush each slice of bread with olive oil, bake 5-8 minutes or until bread is lightly toasted.
Once bread has finished baking, rub the top of each slice with the sliced half of your garlic clove.
Give your tomato mixture a good stir and then top warm bread with bruschetta topping mixture and serve.
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