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  • 8 - 10 roma tomatoes, or an 8 oz container of cherry tomatoes chopped in small pieces
  • 6 - 8 fresh basil leaves finely sliced or 1 tablespoon dried basil
  • 2 Tablespoons of olive oil
  • 1 clove garlic diced finely or ½ teaspoon garlic powder
  • 1 - 2 teaspoons salt
  • 1 loaf of French bread sliced into 1 inch thick slices
  • 2 tablespoons olive oil
  1. Chop the tomatoes into small pieces reserving the juices from the tomatoes
  2. Place chopped tomatoes and juices in a bowl
  3. Cut the basil into long fine slices and then cut lengthwise in half sprinkle basil on top of tomatoes
  4. Pour the olive oil over the tomatoes and basil
  5. Mince one clove of garlic add to bowl
  6. Sprinkle 1 teaspoon of salt over tomatoes and stir well
  7. Taste and season with more salt if necessary
  8. Preheat oven to 350 degrees
  9. Slice French bread
  10. Lightly oil both sides of the bread - using a brush or the back of a spoon
  11. Place the oiled bread on a cookie sheet and place in oven for 5 minutes
  12. Turn the slices over and cook in oven for another 5 minutes
  13. Serve the bread in a basket and the tomatoes in a bowl with a spoon to scoop the bruschetta onto the bread
Recipe by Mama Caruso Cooks at