Tomato and Basil Bruschetta

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Using a gift card for Grand Central Bakery, Dad and I have been buying lots of fresh loaves of bread while he’s been in town. Ever since making the Roasted Garlic Bruschetta the other day, I’ve been dying to make a tomato bruschetta – it’s one of my favorite appetizers and pretty easy to make.


  • 3 or 4 chopped ripe Roma (plum) tomatoes
  • 8 fresh basil leaves, Julienned (basil chiffonade)
  • 4 cloves minced garlic
  • 1 pinch of dried oregano
  • 1 dash of crushed red pepper
  • pinch of sugar
  • salt and pepper to taste
  • 2 to 3 T. extra-virgin olive oil (basil flavored, if you have it)
  • 1/2 loaf of artisan bread, cut into diagonal slices
  • Pecorino Romano cheese, for garnish


  1. In a large bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt and pepper. Sprinkle a pinch of sugar over the mixture and allow the mixture to sit for 10-15 minutes for flavors to blend.
  2. In the meantime, preheat the broiler. Arrange the slices of bread in a single layer on the top rack of the oven and brown both sides lightly – about two or three minutes on each side. Remove the slices from the oven and place on a plate.
  3. Sprinkle the tomato mixture on the still warm toasted bread slices, drizzle with olive oil and sprinkle with freshly grated cheese. Serve immediately – this dish will get cold fast.

Recipe rating: 

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