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Tomato and Basil Bruschetta


  • 6roma tomatoes, diced
  • 2cloves garlic, chopped
  • 2cloves garlic, peeled
  • 3tablespoons olive oil
  • 2 1⁄4teaspoons balsamic vinegar
  • 2tablespoons chopped fresh basil
  • 1⁄2teaspoon kosher salt
  • 1⁄4teaspoon fresh cracked pepper
  • 8slices Italian bread, cut about 1 inch thick
  • 2tablespoons grated parmigiano-reggiano cheese


  • Whisk together chopped garlic, vinegar, salt, pepper, and basil.
  • When combined slowly drizzle in oil.
  • Add tomatoes and let sit for 20 minutes at room temp.
  • Meanwhile back at the bat cave, toast the bread.
  • This can be done either in the toaster (if it’s got really wide slots) or under the broiler (if using this method watch closely so it doesn’t become a brickette).
  • When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
  • Place the bread on a cookie sheet and top with tomato mixture.
  • Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it’s equally as wonderful).
  • Serve immediately.
  • The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
  • Enjoy!


  • lizeroo

    forgot to add my stars!

  • Jodi B.

    Delicious bruschetta!!! What an amazing, tasty appetizer & so easy to pull together. Your family or guests will be amazed because this bruschetta is equal, if not better than any you will find prepared by the best Italian restaurants. I made some simple adjustments by adding 1/3 cup of finely diced red onion & also upped the balsamic to 1 tablespoon. For the best taste, use the finest EXTRA virgin olive oil you can find (or afford!) & you will feel like you are in Italy!

  • ljs7970

    I love bruschetta! This is a yummy one. Super easy and my family loved it! Definitely saved as a favorite. 🙂

  • Melissa543

    Easy to make, amazing flavors….. LOVE!!!!!

  • Miss Annie

    Nice and easy! This has great flavor, and eye appeal. It was easy to put together and bake. I followed your directions and did not alter anything in the recipe. A nice variety of flavors and textures. Thanks for sharing this recipe. I will be using this one again!

  • Whippersnapper

    Sooooo yummy! My husband LOVES this recipe, and he’s not a tomato fan at all….I’ve varied this recipe by using heirloom tomatoes or regular tomatoes from the garden, and it turns out just as great, although a little juicier. I tried it tonight on sliced ciabatta, and it was delicious as usual!!

  • Chef C.S.

    This is my favorite Bruschetta recipe. I used 1/2 roma and 1/2 home grown non-roma tomatoes. You can either increase the tomato quantity or decrease the basil/vinegar dressing by about 1/2.


    Excellent recipe. I’ve made it several times. I’ve even thrown in a few extra veggies (celery, cucumber, etc) and made the sauce into pasta salad. Actually, I think the sauce would make good Italian dressing, too.

    Very versatile and good!

  • laredhed2

    Delicioso! This bruschetta was spot on….I can’t think of a single thing to make it better. That said, on my second attempt (the very day after my first attempt) I went ahead and diced some red onion to toss in, (approx 3 tbsp) but kept everything else the same. I don’t have to say really, it just added another layer of flavor and texture and was also very yummy. Glad to have come across this recipe and honestly, you will NOT be disappointed!

  • dgpat

    Loved this!!! Had four slices for dinner last night with fresh tomatoes and basil from my deck garden!!