Tomato Bruschetta Recipe

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Avatar Author's default profile picture Team Published: April 27, 2021 Modified: April 30, 2021
Roel Van Rijswijk | Flickr
Roel Van Rijswijk | Flickr


How To Make Tomato Bruschetta

Prep: 5 mins
Cook: 5 mins
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  • 4 pcs ripe roma tomatoes
  • 2 cloves garlic, 1 grated and 1 halved
  • fresh basil leaves, about 8 petals sliced in thin strips (chiffonade)
  • ½ tsp balsamic vinegar, or you can use red wine vinegar as alternative
  • 2 tbsp capers, chopped
  • 8 tbsp extra virgin olive oil
  • 8 slices baguette, about an inch thick each
  • ½ tsp sea salt, adjust if needed
  • ¼ tsp ground pepper


  1. Drizzle your baguettes with extra virgin olive oil then place them on a plate and set aside.

  2. On a clean chopping board, chop your tomatoes in small dices then leave them on a strainer to separate the liquid from the tomatoes.

  3. When this is done, start mixing your extra virgin olive oil, vinegar, chopped capers, basil and grated garlic on a mixing bowl. Season with salt and pepper, then toss in your chopped tomatoes.

  4. On a hot grill, toast your baguettes, giving it a nice char lines on each side. Be careful not to burn them.

  5. Rub each toasted baguette with the garlic clove sliced in half then top each slice with just enough amount of your tomato mix.

  6. Add a pinch of salt and pepper with a few fresh basil leaves on top to finish. Serve and enjoy.

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