Fresh Tomato Bruschetta

This recipe is always on my buffet, especially during the summer months when tomatoes are in season.  There are only a few ingredients, so it’s important that each ingredient be ripe and delicious. Tomato bruschetta is best at room temperature, served on toasted crostini.



4 Roma Tomatoes, Diced

1/3 Cup Extra Virgin Olive Oil

1 Tbsp. Oregano

1 Tbsp. Basil

3 Tbsp. Chopped Garlic

Salt & Pepper to taste


Semolina Bread – Cut in ¼” Slices

Extra Virgin Olive Oil, Garlic Powder, Salt, Pepper (to taste)



Mix all ingredients together.  Mixture can be served immediately, but tastes better when marinated for 1-2 hours prior to serving.  Meanwhile, place the sliced crostini on a baking sheet.  Drizzle extra virgin olive oil over each piece and then sprinkle with garlic powder, salt & pepper.  Turn the bread over and repeat.  Bake in a preheated 350 degree oven for approx. 10-12 minutes, until toasted and crisp.  Spoon the tomato bruschetta over the crostini and serve.  Enjoy!


Fresh Tomato Bruschetta.jpg