Bruschetta with Tomato and Basil | The Jewish Week | Food & Wine

Bruschetta with Tomato and Basil

Bruschetta with Tomato and Basil


Serves 4-6

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Bruschetta is an Italian antipasto of grilled bread rubbed with garlic and topped with a mixture of tomato and basil. It is perfect for using summer tomatoes for a simple appetizer or side dish.

This is a great recipe for an old, not stale, baguette. Dry the baguette in the oven if necessary.  Save any leftover tomato mixture for the base of a delicious tomato soup.


1 baguette, dried, sliced ¼-inch on the bias 

4 garlic cloves, two minced and two sliced for the bread

1 pint cherry tomatoes, quartered or diced, lightly squeezed to remove seeds and excess water

4-5 large basil leaves, chiffonade cut

1 small fresh or dried pepperoncino or a pinch of crushed red pepper flakes 

1/3 cup or more of quality extra-virgin olive oil


Mix the tomatoes, minced garlic, pepperoncino, basil, salt, and pepper. Refrigerate for one hour to allow the flavors to meld together. 

Lightly grill or toast the bread slices. Peel and slice the remaining garlic cloves. Lightly run the sliced garlic over the surface of the bread. 

Place bread on a serving plate and cover each with the tomato mixture. Drizzle lightly with olive oil.

Recipe and photo reprinted with permission of