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Tomato Basil Bruschetta

The tomatoes are ripe and there is fresh basil in abundance. What could be better for lunch than bruschetta...with fresh garden ingredients? I'll give you my basic recipe, which can be changed up a little to suit your taste.

  • 1 baguette or Italian bread
  • 1 pound tomatoes, chopped (about 3 cups)...plum tomatoes work well
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse pepper
  • 1/4 cup fresh basil leaves, chopped
  • 2 cups mozzarella cheese, shredded
  1. Pre-heat oven at broiler setting.
  2. Combine tomatoes, olive oil, garlic, salt and pepper...and allow to sit at room temperature for about 10 minutes.
  3. Cut baguette in 3/4" slices and arrange in single layer on a parchment lined baking sheet. Lightly brush with olive oil...and toast lightly under broiler for 1 or 2 minutes. Repeat toasting with the other side.
  4. Put a generous layer of chopped basil on each piece of bread.
  5. Divide the tomato mixture evenly over the baguette slices.
  6. Top each piece with a generous amount of shredded mozzarella cheese.
  7. Return to the broiler for about 5 minutes or until cheese is melted, bubbling and slightly golden.
  8. Serve hot out of the oven...for a wonderful appetizer...or add a salad and call it lunch.


  1. I just made something similiar to this last night for dinner... although I would probably add some minced garlic or something to help jass it up. What I did was (my hubby did the grill part), we grilled boneless/skinless chicken breast till it was done. Then I moved the chicken pieces over onto some foil... chopped up tomato and basil, mixing in some shredded mozzarella cheese. Then I spooned about 1/4 cup of mixture onto chicken pieces and shut the grill lid. It was really good, nice presentation and just another, but different, way to eat chicken. Like I said, I would do something else to it next time and I think that would be to add some "bam" - garlic.

  2. Now that's a winner! Makes a nice, easy supper on a hot summer evening. Add a slice of pepperoni and you've got a mini pizza!

    Thank you for your winderful blog! Chris

  3. I love bruschetta. I like to drizzle a little bit of Balsamic Vinegar over the top of mine when I take them out of the oven. Another good chees to put on top is Feta cheese.
    Thanks for the mouthwatering recipe.

  4. I am making this for lunch today, our tomatoes are very productive and we have two varieties of basil out there, too! Thanks for sharing another mouthwater recipe!

  5. Haven't made these for a long time... now I will. Oh, and it's tomato season too!!!

  6. Oh I have most of that stuff. . .I just need a baguette. I will surely be offering these at my next dinner party. They look wonderful.

  7. Hi Judy! We love bruschetta at my house. This looks delicious!

  8. I have to tell you that last night we went out for dinner and I had to order something with bruschetta. .so I ordered a grilled chicken with bruchetta sandwich. . .
    Your bruschetta could work wonderfully with grilled chicken.

  9. I often make bruschetta for company or if asked to take an appie to a party. The fresh ingredients would make all the difference. Kathy

  10. That was a yummy bruschetta. I toasted my baguette slices and let my roma/basil/garlic mixture sit all before we left for church. Came home, assembled those babies and I went a little crazy and added asiago cheese to the mozzarella! Very good. There is nothing like garden fresh tomatoes and basil with mozzarella! Thank you God for summer bounty!

  11. Thanks for this recipe - I have been making bruschetta lately and adding more recipes!

  12. My Family love bruschetta. We enjoy it with feta sprinkled over the top.


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