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(Amanda Lowe/The Globe and Mail)
(Amanda Lowe/The Globe and Mail)

Bruschetta Add to ...

Ideally you’d be making this when tomatoes are in season and at their peak, but, since this makes such a fresh and simple appetizer, good olive oil and proper seasoning will make it a favourite all year round.

You can prepare the tomato mixture in advance but don’t spread it on the toast until just before serving. Allow the tomatoes to come to room temperature if refrigerated.

  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Ready time: 20 minutes
  • Servings: 15 to 20 pieces


1 lb tomatoes, diced

12to 15 fresh basil leaves, chopped

2 tbsp diced shallot

2 tbsp olive oil (good quality)

1 tsp white wine vinegar

1/4 tsp salt

fresh ground pepper

1 fresh baguette or ciabatta loaf

2 cloves garlic


Preheat oven to 350°C

Mix together tomatoes, basil, shallots, olive oil and vinegar. Season with salt and pepper. Set aside.

Slice bread into one-inch thick pieces.

Lay bread on a cookie sheet and brush lightly with olive oil. Toast in oven 3 to 5 minutes until bread is crusty on top and still soft in the middle.

Rub each piece well with the garlic clove.

Spread the tomato mixture on top and serve immediately.

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