Authentic Home-Made Bruschetta

I don’t care who you are… I defy you not to love this wonderful, Italian-flavour inspired appetizer.  The perfect duo of Tomato and Basil are paired up for a wonderful pre-dinner treat!


2 Roma tomatoes, peeled, seed and diced

1 Clove Garlic, mashed

3 Tbsp Fresh Basil Leaves, finely chopped

2 Tbsp Good Quality Olive Oil

1 Tsp Red Wine Vinegar

Salt & Pepper to taste

1/4 Cup Finely grated Parmesan Cheese (freshly grated ~ even better!)

White or Whole Wheat Crunchy Baguette, sliced into 1/2″ rounds on the diagonal

More Olive Oil for drizzling


Heat oven to 375F°.

Spread baguette rounds onto a foiled lined cookie sheet.   Drizzle Olive Oil over bread slices and bake in the oven for about 5 minutes to toast (careful they do not burn).   Remove from oven, flip the pieces over and set aside.

Combine Tomatoes, Basil, Garlic, the 2 tbsp of Olive Oil, Red Wine Vinegar and the Salt & Pepper; mix well.

Top each baguette round with a generous teaspoon of bruschetta mix, sprinkle with grated Parmesan Cheese.

Place back in the oven for about 5-8 minutes to  toast the bottoms of the baguettes and melt the cheese on the topping.

Serve immediately and enjoy!

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