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Tomato bruschetta
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Tomato bruschetta

Tomato bruschetta

We’re not trying to reinvent the wheel because truthfully, bruschetta is absolutely perfect just the way she is. We’ll, however, show you how to prepare it according to tried and tested tradition, using only the very best ingredients. Oh, and we’ll also take this opportunity to remind you that it’s pronounced “brusKeta”! Everyone will swoon over these flavour-packed croutons during your next apero, especially if you use gorgeous, local, in-season tomatoes. Tasty AND easy-peasy!

Preparation 15 min
Cooking time 10 min
Portions 6-8

Resting time: 15 minutes



  1. Chop the tomatoes and place them into a sieve, over a bowl, to drain the excess juices. Set aside for about 5 minutes.
  2. Finely mince 2 cloves of garlic and place in a small bowl. Set aside.
  3. Preheat oven to 400°F.
  4. Slice the baguette diagonally in ½ inch slices.
  5. On a parchment paper lined baking sheet, arrange the bread slices.
  6. Lightly drizzle each piece with olive oil, on both sides.
  7. Bake in the oven for 10 minutes, flipping the bread half-way through. For the last minute, broil until golden brown.
  8. Once the slices are toasted, lightly rub each slice with a garlic clove, on one side only.
  9. Add the tomatoes to the minced garlic.
  10. Add 3 tbsp of olive oil, oregano and basil. Season with salt and black pepper to taste. Combine well. Let marinate for 5-10 minutes.
  11. Top the slices of toasted bread with tomato mixture and serve. Buon appetito!
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