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Tomato-Bacon Bruschetta


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  • o 2 pints ripe cherry tomatoes, cut in half
  • o 2 tablespoons olive oil
  • o 1/2 tablespoon balsamic vinegar
  • o 1 teaspoon Kosher salt
  • o 8 strips thick-cut bacon, cooked and crumbled
  • o 1 bunch fresh basil, chopped just before serving
  • o 8 thick slices Ciabatta or other crusty Italian bread, at least 1 1/2 inches thick
  • o olive oil
  • o 8 garlic cloves, peeled


Adapted from


Step 1

Mix all topping ingredients except bacon and basil in a non-reactive metal or glass bowl. If serving within 1 to 2 hours, let stand at room temperature so tomatoes release their juices, or refrigerate, covered, up to 24 hours. If refrigerated, bring to room temperature and set aside.
Meanwhile, brush both sides of bread with oil. Place on the cooking grate and grill 2 to 3 minutes per side, until lightly browned. Beware, bread burns very easily so watch the time and the heat carefully. When bread is still warm, rub vigorously with garlic cloves on both sides-(you can actually serve the bruschetta just like this for the authentic Italian version).
Add the bacon and basil to the tomatoes and top each slice of toasted bread with the tomatoes and some of the sauce. Let the bread absorb the drippings and serve immediately.


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