Bruschetta is one of the reasons why I started gardening many years ago. Just for the fresh Roma tomatoes and basil. I mean really, could basil be any more expensive at the grocery store? And, since I use nearly a cup of basil leaves to make my bruschetta, one package is never enough!

I usually make a double batch of this delicious snack. One big bowl is for dipping melba crackers. The rest is either used in pasta with grilled chicken, or on bread with extra parmesan cheese.

One perfect snack for a perfect meal. I don’t usually measure out my bruschetta ingredients, it’s usually an eyeballing thing, and taste testing. But, since I wanted to share this recipe with you, I measured the ingredients for one batch of bruschetta. Enjoy!!!



by Shugary Sweets
Keywords: raw appetizer entree snack garlic tomato basil
  • 2 Roma tomatoes, diced
  • 1 cup basil leaves, chopped
  • 1/2 head of garlic (about 9 cloves), chopped (not pressed)
  • 3/4 tsp red wine vinegar
  • 1/2 cup parmesan cheese, shredded
  • 1 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1/3 cup olive oil
  • Melba Toast (or panini chips)
Mix tomatoes, basil, garlic and cheese until each bite has a sufficient amount of each. Add more if necessary. Toss in some salt and pepper,red wine vinegar and stir. Add olive oil. Should be nice and shiny. Let sit in refrigerator to allow flavors to mingle. Enjoy!
To make bruschetta bread, hollow out a loaf of french bread. Spoon in the bruschetta and top with an extra 1/2 cup of shredded parmesan cheese. Bake in a 450 degree oven for about 10 minutes, until cheese is melted and bread is toasted. Cut and enjoy.
For pasta, prepare noodles according to package (I like fettuccine noodles). Grill chicken with salt and pepper. Slice into thin strips. Heat bruschetta in microwave for about 2-3 minutes, until warmed. Serve over warm pasta with chicken strips and extra parmesan cheese. Enjoy!
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13 Responses to “Bruschetta”

  1. posted Jul 26, 2011 at 11:22 am

    Thank you!! I’ve been looking for a recipe ever since I had it a few weeks ago at a scrapbooking crop. I couldn’t seem to find just a simple, regular recipe – they all had odd ingredients or just seemed over the top. I can’t wait to make this!

  2. posted Jul 26, 2011 at 12:42 pm

    Aimee- You’ve got my tastebuds going. That bruschetta looks amazing!

  3. posted Jul 26, 2011 at 1:22 pm

    This looks mouthwatering and awesome. Great picture. Yum. Come over and visit us. We have a wonderful grilled squash recipe.

  4. posted Jul 26, 2011 at 1:39 pm

    I love this…It makes me want to start chopping my garden tomato’s right now!

  5. posted Jul 26, 2011 at 6:25 pm

    I had no idea that it was this simple to make! Go figure. Thanks for the recipe! Stopping by from FTLB’s Tasty Tuesday :)

  6. posted Jul 26, 2011 at 11:07 pm

    I adore anything with tomatoes and basil! This looks right up my alley…DELISH!

  7. posted Jul 27, 2011 at 1:51 am

    I don’t do well with plants but I even started an “herb” garden after I saw how expensive basil was!! Looks yummy!!

  8. posted Jul 27, 2011 at 2:04 am

    I love Bruschetta. Its so fresh, healthy and so yummy! Great pics as always Aimee!

  9. posted Jul 27, 2011 at 4:14 am

    This looks so good Aimee! I LOVE bruschetta! One of these days I’ll try my hand at growing herbs. I had it on my list of things to do this summer…never quite got to that section of the list. 😉

  10. posted Jul 27, 2011 at 11:22 pm

    This is definitely a reason to have a garden! Thanks for the extra serving tips, too.

  11. posted Aug 1, 2011 at 7:59 pm

    I love the freshness and bright flavors of bruschetta. Yours looks absolutely perfect!

  12. posted May 14, 2012 at 4:41 am

    Yum! I love anything tomato! :)

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