RECIPES: *** TESTED *** BRUSCHETTA, but ya gotta love tomatoes !

Ya gotta love TOMATOES !

This BRUSCHETTA recipe is for tomato lovers!

[NOTE: For those who dislike garlic, do not add any to the recipe but you’ll never know what you’re missing.]


4 large vine-ripened, diced, tomatoes (approx 2 cups)
2 tbls extra virgin olive oil
2 medium sized garlic cloves, finely minced
10 fresh basil leaves, finely sliced
1 tsp fresh rosemary,  minced
1 pinch of salt and pepper

1 baguette or Italian loaf for crostini slices


  1. Slice the tomates in half, remove some of the seeds; dice the tomatoes;
  2. Add tomatoes, minced garlic, and olive oil to large bowl and stir well;
  3. Stack the basil leaves, roll them tightly, and finely slice. (you may have to do this in two batches). Add to the tomatoes in the bowl;
  4. Add the pinches of salt and pepper, allow to stand for hour or so; best served at room temperature

Crostini preparation

  1. Slice baguette or Italian bread into roughly 3 inch rounds;
  2. Toast in toaster oven until golden colour is as you like it; 
  3. Place into a bread basket and allow to cool before serving.

To serve:
Spoon a generous amount on a crostini slice for serving

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