Tomato Basil Bruschetta

Tomato Basil Bruschetta

Recipe by Planted Places

This recipe is made extra special with Tomatoes from the farm garden wall.


  • 7 ripe tomatoes

  • 2 cloves garlic, minced (about 2 teaspoons)

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon balsamic vinegar

  • 8 fresh basil leaves, thinly sliced

  • 1 teaspoon sea salt

  • ½ teaspoon freshly ground black pepper

  • 1 baguette French bread

  • ¼ cup olive oil


  • Preheat the oven to 450°F (230°C) with a rack in the top slot of the oven.
  • Bring 2 quarts of water to a boil. As the water is heating, make shallow cuts in a cross pattern at the tip ends of the tomatoes.
  • Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.
  • Remove with a slotted spoon and let sit until cool enough to handle.
  • Then gently peel off the tomato skins.
  • Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
  • Chop tomatoes, and toss them with garlic, olive oil, vinegar, basil, and salt and pepper: Finely chop the tomatoes and place them in a medium bowl.
  • Mix in the minced garlic, 1 tablespoon extra virgin olive oil, and the balsamic vinegar.
  • Stir in the thinly sliced basil and add salt and freshly ground black pepper.
  • Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
  • Brush one side of each slice with olive oil and place olive oil side down on a baking sheet or roasting pan.
  • The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
  • Place the slices in the oven on the top rack and toast for 6 minutes until lightly browned around the edges.
  • Once ready to serve, use a spoon to gently top each toasted bread slice with some of the tomato mixtures.


  • Adapted from Elise Bauer’s Bruschetta with Tomato and Basil

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