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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups of the most local tomatoes you can find, diced

  • 3

    tablespoons of garden fresh basil, chopped

  • 1

    tablespoon olive oil

  • Salt and pepper to taste

  • 6

    slices of bread


Step 1: Drain the diced tomatoes of any extra juice (save it for stock, sauce or just drink it). Don't skip this step, if the tomatoes are swimming in juice they will make your bread soggy. Soggy bread is the worst. Step 2: In a bowl gently stir together the tomatoes, basil and olive oil. Season with salt and pepper to taste. Step 3: Grill or toast the bread. I love rye, but you could also use a crusty French or slightly sweet whole wheat. Step 4: Serve the bruschetta over the toasted bread. Or serve the tomato and bread separately and let folks put together their own little slice of summer heaven. Yields: 2 dinner sized servings or 4 appetizer servings


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