Tomato Bruschetta

One of our favorite appetizers when you really need to use those garden tomatoes!  (Store bought are fine if you have a hankering when they’re out of season.)


Prep Time
15 mins

A simple, yet tasty treat of tomatoes with crostini

Course: Appetizer, Breads
Cuisine: Italian
Keyword: tomatoes
Servings: 10 people


  • Chopped tomato topping with garlic and basil below
  • 1.5 lbs ripe tomatoes cut into 1/4-inch dice
  • kosher salt
  • pinch cayenne
  • 1/4 cup olive oil extra-virgin
  • 2 leafy sprigs basil eaves picked and torn or roughly chopped
  • 1 clove garlic mashed to a paste with a pinch of salt use mortar and pestle or a knife
  • 1/4 cup Olive oil as needed
  • 1 lb loaf rustic country bread or crusty baguette cut on the diagonal
  • 1-2 cloves garlic peeled and halved optional


  1. Season the tomatoes well with salt and put them in a colander to drain for 5 – 10 minutes. Transfer the tomatoes to a bowl and fold in the cayenne, garlic paste, olive oil, and basil. Taste for seasoning and add salt or a pinch more cayenne, if you like
  2. Drizzle 1 or 2 rimmed baking sheets with olive oil and set the bread slices on them arranged in a single layer. Brush the tops with a little more oil and set aside until ready to grill (or bake)

Recipe Notes

Serve any leftovers with your favorite pasta. Add some parmesan cheese and crushed red pepper to taste.