Bruschetta

Vine-ripened, and packed with real tomato goodness, you just can’t beat home-grown tomatoes. For sandwiches and salads, I choose from the meatier varieties like Campbell or Celebrity and for salsa or bruschetta, it’s the Roma or plum tomatoes that work the best. As these recipes require the tomatoes to be cut into small cubes, the Roma is ideal since they produce a lot less juice and fewer seeds, while maintaining their shape. Hopefully you’ve made some room in your home garden for some basil too, since you’ll need some fresh picked leaves on hand for this popular summer appetizer.

Print Recipe

Bruschetta

The perfect appetizer to any dinner party and a great way to share your succulent summer tomato harvest.

Prep Time10 minutes mins

Cook Time15 minutes mins

Servings: 8

Calories: 191kcal

Author: Kevin Lamoureux

Ingredients

Topping

• 6-8 Roma tomatoes cut into small cubes
• 6 basil leaves chopped
• ½ cup Parmesan cheese, grated
• ¼ cup olive oil
• 2 garlic cloves finely chopped
• ½ tsp black pepper
• ¼ tsp garlic salt

Toast

• 1 Ciabatta or French Baguette about 2 feet long, sliced lengthwise
• ¼ cup olive oil
• 1 tsp balsamic vinegar
• ¼ tsp hot paprika or cayenne powder

Instructions

• Heat oven (or barbecue) to 400°F
• Gently mix all topping ingredients and set aside
• Cut the bread into 8 sections
• Mix the remaining toast ingredients
• Brush mixture onto inner side of the bread (not the crusty side)
• Place bread on a cookie sheet lined with parchment paper
• Toast the bread for 10 minutes in the oven
• Remove when lightly toasted
• Spread topping over the toast
• Return to the oven for 5 minutes
• Remove to a serving tray and serve immediately