Tomato-Basil Bruschetta


Wendy Davis' Tomato-Basil Bruschetta

Serves 4

Photography by Melanie Grizzel


Tomato-Basil Bruschetta


For 1 Batch(es)


  • 5 roma tomatoes
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 clove(s) garlic, halved
  • 4 slices crusty French bread
  • 4 tablespoons grated Parmigiano-Reggiano
  • 1 handful(s) fresh basil leaves, torn
  • Salt and pepper, to taste

Tomato-Basil Bruschetta Directions

  1. Core and chop the tomatoes and place in a bowl. Add the minced garlic, basil, olive oil and salt and pepper to the bowl, mix well and set aside.
  2. Meanwhile, toast the bread under the broiler until lightly browned on both sides, then rub both sides of each slice with the garlic halves.
  3. Top each piece of bread with a healthy mound of the tomato mixture, sprinkle each with Parmigiano-Reggiano and serve warm.

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