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Simple Italian Bruschetta made with perfectly ripe tomatoes.

Author: Kami | NoBiggie.net
  • 3 vine ripened tomatoes
  • 1 tablespoon basil pesto
  • 5 basil leaves
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • kosher salt to taste
  • pepper to taste
  • 1 baguette sliced
  • 1/2 cup olive oil for spreading on bread slices
  • balsamic vinegar glaze *optional
  • micro basil leaves *optional garnish
  1. To start dice your tomatoes. Remove most the seeds and excess liquids. Add the diced tomatoes to a colander over a bowl to allow most juices to fall away.
  2. Roll up the basil leaves and slice into thin strips.
  3. In a bowl add the diced tomatoes, EVOO, oregano, a few pinches of salt, basil leaves and basil pesto. Stir to combine. Let this mixture rest for 10-15 minutes to allow the flavors to combine.
  4. Place bread slices onto a sheet pan in rows. Spread olive oil onto both sides of each bread slice. Season the bread slices with salt and pepper. Place the bread slices under your oven broiler until lightly toasted…careful not to burn (don’t walk away during this step). Toast slices on both sides.

  5. Move warm toasted bread slices to your serving platter. Top with the diced tomato mixture. Season with a little more salt and pepper. Garnish with micro basil leaves. Optional: Serve with a drizzle of balsamic vinegar glaze if desired. Can be served at room temperature.