Classic Bruschetta


Yield: 8 People


Work: 30 Minutes


Total: 30 Minutes + 1 Hour


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • Slice Tomatoes into quarters (easiest with bread knife), then use hands to remove liquid and seeds. Chop quarters into bite size pieces.

  • Have Bowl and chopped Tomatoes ready near the sink. Squeeze Tomatoes gently one handful at a time to remove excess juice, then add to bowl. Repeat until all Tomatoes are in the Bowl.

  • Add Basil and 1/4 Cup of Olive Oil to the Bowl, then gently stir. If planning to serve the entire mixture day of, add 2 tsp the Salt.

  • Let mixture sit for at least 1 hour. The longer it sits, the more flavorful it will become.

  • When ready to serve, grill or toast slices of Bread. Once toasted and still hot, rub one side of each slice of Bread with Garlic Clove.

  • Spread Bread Slices on a plate and top with Tomato mixture. Drizzle with olive oil and add more Salt to taste if desired.


  • Try different types of Tomatoes.

  • Leave Tomato mixture unsalted if you will not eat all the first day.

  • Rub both sides of Bread Slices with Garlic for a more pungent flavor.

  • For a fancier Bruschetta, top with our Caramelized Onions.

  • Use leftovers in a soup, our Anything Scramble, or topping for almost any After Breakfast Recipe!

  • Use is indicated for an appetizer, or increase the quantities and serve alongside our Autumn Salad or Winter Squash Soup for a whole meal.


  • 4 medium-large ripe Tomatoes, 

  • 2 Garlic Cloves, peeled and left whole

  • 1 medium bunch Basil, finely chopped

  • 1 loaf Bread, cut into thick slices

  • 1/4 Cup Camelina Oil + drizzling

  • 1 Tbsp Salt


  • Knife

  • Bread Knife (serrated)

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Toaster/Grill

  • Airtight Container


  • Best used day of. If making to store, do not add Salt until ready to serve and store in Airtight Containers in the Fridge for 2 days.

Questions about this recipe? Ask Chef Pierson!