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Mom's Tomato Basil Bruschetta


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  • Crusty Italian bread or baguette (This recipe made enough for 8 large slices Italian)
  • Tomatoes—I used cherry tomatoes, quartered. Could use 6 Roma or plum tomatoes, chopped or thinly sliced
  • 1 c. mozarella cheese, shredded
  • 1 large clove garlic, crushed (Can use the bottled stuff)
  • 1-1 1/2 c. fresh basil
  • 1/2 c. Extra virgin olive oil
  • 1/4 c. Parmesan cheese
  • Salt & Pepper to taste
  • Balsamic vinegar (optional)



Step 1

Wash and pat dry basil Pulse in food processor. Pulse in food processor. Add parmesan cheese, olive oil, and garlic and pulse until combined. Can season with S & P.
Preheat oven to 375. Chop tomatoes and slice bread. Spread bread with butter and sprinkle lightly with garlic salt. Put bread on cookie sheet and toast in oven about 3-5” until getting “toasty” and brown around the edges. Remove from oven. Set oven to broil.
Layer bread with pesto, tomatoes, and mazerella cheese. Broil for about 2-4” until cheese melts—watch closely.
Can sprinkle each slice with a few drops of balsamic vinegar or can serve with balsamic vinegar or a vinegarette. Yummo!

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