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Tomato and Basil Bruschetta

Yields1 ServingPrep Time20 minsCook Time5 minsTotal Time25 mins

Bruschetta is traditionally an antipasti in Italian cuisine, which is a starter. So basically, this will start your meal. It's grilled bread topped with what can be a variety of toppings. For this recipe, we are doing a tomato and basil bruschetta. This is a bit of a copycat for the bruschetta at Streets of New York, which is a chain restaurant we have here. It's likely not traditional, but it sure is tasty! Read on to make some of your own at home.

Tomato and Basil Bruschetta

 1 loaf of italian bread (or any other crusty bread you prefer)
 8 oz tomatoes
 12 large basil leaves
 2 cloves of garlic
 1 oz mozzarella cheese (optional)

Cut up the tomatoes. You don't want to cut them too large because they should be able to top your bread, but you don't want it too small and make salsa.


Mince the garlic up as small as you can. The bigger the pieces, the more overwhelming the garlic will be in each bite.


I cut my basil in sort of a chiffonade style, but you basically want it to be in little ribbons or strips, but you can also just roughly chop it too.


Mix everything together.


For the bread, cut it into slices about 1/2 to 3/4 inches thick. Drizzle it with a little bit of olive oil, and put it into a hot pan with some more oil in it. You'll cook both sides of the bread until they are golden brown.


Once the bread is toasted to your liking, rub it with raw garlic. Be careful not to tear the bread.


Top the garlic bread with the tomatoes, and a little bit of mozzarella cheese, and enjoy!