• 4-5 fresh ripe tomatoes, chopped and drained
  • 1 clove garlic
  • 1/2 cup fresh basil, thinly sliced
  • 1 tbsp olive oil
  • ½ tsp salt
  • Italian bread and balsamic vinegar to serve
bruschetta on toast


Nothing says summer like fresh bruschetta with garlicky crusty bread! This recipe has endless variations and can be tweaked to your liking, but the basics are all here.

To enjoy bruschetta at its best, make sure that your tomatoes are nice and ripe. After chopping tomatoes, drain as much excess liquid as possible.

Place chopped tomatoes in a medium bowl with thinly sliced basil and salt and tablespoon of olive oil. Stir and set aside to marinate.

While tomatoes are marinating, slice your loaf of bread. If possible, use a loaf a rustic Italian bread. Cut the clove of garlic in half lengthwise and rub your slices of bread with it before toasting. You can brush the bread lightly with olive oil or butter to ensure a nice golden color when you toast it. Once bread has been toasted, top with tomato mixture. Add a drizzle of balsamic vinegar before serving.

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