Roma Tomato Bruschetta

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.



Slice the bread on a bias about 1/2 inch thick. We need about 10-12 slices.
Take 2 tablespoons of extra virgin olive oil and add salt and pepper (about 1/3 teaspoon each - as per taste).
Brush this on both sides of the bread.
Place these slices on a sheet pan and bake for about 3-4 minutes in a 400 degree preheated oven till golden brown. Once one side is done, turn over the crostini to the other side to crisp that as well.
When the crostini are hot out the oven, rub a garlic clove on them.
Chop the tomatoes.
Chiffonade the basil and add to the tomatoes.
Add salt, pepper, olive oil and balsamic vinegar and let it rest for a few minutes.
Put a generous amount of tomato on the crostini and serve.




Sena Wilson's picture

This is a good recipe. The fresh ingredients with the balsamic vinegar are excellent; the simplicity of the recipe is big plus for novice cooks and "busy bees". I have a recipe very similar and it was a hit with a family gathering. I did add some freshly shaved parmesan. For variety add chopped red onion and black olives. I also like to use freshly grounded black peppercorns. The fresh basil is a must for this recipe!

Sena Wilson's picture

I wanted to add this is good on lightly toasted Panchetta bread also!

maria calandra's picture

instead then french loaf I used italian loaf


I made this a few weeks ago for the first time and I really liked it. The sweet taste of tomatoes and basil. Crunchy bread slathered with olive oil. It is divine. And I say this because bruschetta wasn't the thing I ordered in a restaurant. It was mozzarella sticks or some other fried greasy thing. And now I am regretting all those times that I could have had this yummy dish. Well not any more. I will make it and have it lots of times. And I did, for the Superbowl. I didn't assemble it before hand but put the crostini and the tomato mixture separate so that the bread wouldn't get soggy. That is also a good tip to save you time and effort if you are planning a party. The guests can serve themselves as they go along the buffet. The recipe above is for 4 people for an appetizer portion.




Sunday, February 28, 2010 - 9:45pm


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