Bruschetta with Tomato and Basil

Bruschetta with tomato and basil is a great and quick appetizer to eat in any hour of the day.
Do not over eat it so that will leave room for the main meal.

8 servings for an appetizer
4 servings for lunch

Bruschetta with Tomato and Basil


  • 6 or 7 medium size tomatoes
  • 4 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and ground black pepper to taste
  • 1 baguette French bread or similar Italian bread
    (for the bruschetta)
  • 1/4 cup olive oil


  • Take the tomatoes, and with a sharp small knife, chop them to very little cubes.
  • Turn on the oven to 450°F/220°C to preheat.
  • While the oven is heating, put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix.
  • Add the chopped basil.
  • Add salt and pepper to taste.
  • Slice the baguette on a diagonal about 1/2 inch thick slices.
  • Coat one side of each slice with olive oil using a pastry brush.
  • Place on a cooking sheet, olive oil side down.
  • When the oven is finally hot, place a tray of bread slices in the oven on the top rack.
  • Toast for 5-6 minutes, until the bread just begins to turn golden brown.
  • Align the bread on a serving platter, olive oil side up.
  • Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.
  • If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
  • Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

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