I can’t believe I am posting a bruschetta recipe in the middle of November. Or, stranger still, that I even have tomatoes still growing in my garden in the middle of November!

Well, here we are. I had wanted to try making bruschetta back in summer, but somehow never got around to it. I felt like it was a sign that I should be making it when I gathered some tomatoes a few days ago. It’s really easy and delicious. Give it a try!


  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 1/2 cups finely chopped fresh tomatoes 
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp minced garlic
  • 3 Tbsp chopped basil
  • salt and pepper to taste
  • 1 French baguette or ciabatta bread


    1. Combine the tomatoes, olive oil, balsamic vinegar, garlic and basil. Add salt and pepper to taste.
    2. Refrigerate for 15 minutes in order for the flavors to marinate.
    3. Preheat oven to 425°F. Line a baking sheet with foil and set aside.
    4. Cut the bread into 1/2 inch slices. Brush olive oil on the top and bake until lightly toasted, about 3 minutes.
    5. Top with bruschetta and serve immediately.




    Recipe adapted from here.




    2 thoughts on “GARDEN FRESH BRUSCHETTA


    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Google photo

    You are commenting using your Google account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s