Simple Garden Bruschetta


I told you that there would be a mini run of tomato-laden recipes, didn’t I?  How can I resist with all these great summer veggies (or fruits, if we want to get technical about the tomato)?

I’ve made a few bruschetta recipes here for the blog.  I think bruschetta is one of those foods that you can never go wrong with.  Hot or cold, it’s great for its versatility in flavor combinations and in presentation.  Who doesn’t like a little piece of lightly toasted baguette with some sort of treat on top?  Sigh.  I love finger foods.

So it seems odd that with all these other bruschetta things I have posted, I had yet to post the most classical version of all: a simple tomato bruschetta.  With the right touch of garlic, a little bit of juice, some salt to balance it all out, and that lightly toasted baguette.  Yes.  How can we go wrong here?

In honor of one of my favorite restaurants back home in Indy, I served this bruschetta with a little bit of grated fresh mozzarella on top.  (because I can never ever resist adding cheese to anything).  If you are like me, then this is like a meal on its own…I always end up getting full on the appetizer!

Simple Garden Bruschetta

Servings:  approximately 4 cups of bruschetta


4 large ripe tomatoes, seeded and chopped

3 cloves garlic, minced

1 small red onion, minced

1 tablespoon fresh basil, chopped finely

1/4 teaspoon sea salt

Pepper, to taste

1/8 cup extra virgin olive oil

4 teaspoons balsamic vinegar

1 tablespoon red wine vinegar

1/2 French baguette, sliced,  lightly brushed with olive oil and toasted to your liking

Mozzarella, grated for garnish, if desired


1. In a large bowl, combine the tomatoes, garlic, onion, basil, salt, pepper, olive oil, balsamic vinegar, and red wine vinegar, mixing well.

2. Let sit, covered, at room temperature (or in the refrigerator, if you are not using it right away), for at least 20 minutes for the flavors to meld together.

3. Place about 1-2 tablespoons of the tomato mixture on top of each slice of toasted bread.

4. Top with the grated mozzarella and serve immediately.


Source:  Slightly adapted from Whole Foods.


July 20, 2011 - 8:08 am

Blog is the New Black - DELICIOUS! I love bruschetta- so fresh!

July 20, 2011 - 10:39 am

A Dash of Thyme - Oh, how I love fresh summer tomatoes!! Great post!

July 20, 2011 - 4:37 pm

Lolly's Sweet Treats - My tomatoes are just coming in and I am looking for some tasty tomato recipes- thank you. I also wanted to let you know I made your whole wheat pasta with the tomato mascarpone sauce this week and it was delicious!

July 20, 2011 - 7:09 pm

Emily - I have a garden bursting with Lemon Boy tomatoes waiting to be eaten. I am making this tonight!

July 21, 2011 - 12:44 pm

Barefeet In The Kitchen - Just stumbled onto your blog today and I am loving it. I am happily following you now. With plenty of tomatoes here to be used, I look forward to seeing more posts!

July 26, 2011 - 9:21 pm

The Curvy Carrot Simple Garden Bruschetta « easy finger food - […] 27 Jul via […]

August 16, 2011 - 10:10 am

Shapewear - I bet this would taste great with garlic toast bread.

November 1, 2011 - 6:29 pm

Christine @knapkins_com - Hi Shanon, Your Simple Garden Bruschetta recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: Congrats again!! 🙂