Recipe courtesy of David Rosengarten

Bruschetta with Fresh Tomato and Basil

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  • Level: Easy
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4 ripe medium tomatoes, about 1/2 pound each, coarsely chopped

1 cup torn basil leaves, firmly packed

2 teaspoons extra virgin olive oil

1 teaspoon red wine vinegar

1 clove garlic, pounded into a paste with 1/2 teaspoon salt

12 slices bruschetta


  1. In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for 2 hours, if possible. 
  2. Place the bruschetta on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetta. Serve immediately.