Late Summer Tomato Bruschetta

Published September 2011


6 thick slices French, Italian, or other crusty bread
6-8 ripe Roma tomatoes, seeded and diced finely
2 T finely chopped red onion, optional
2-10 cloves garlic, crushed
1/4 c fresh basil, chopped or 1 T dried
2 tsp lemon juice
splash of balsamic vinegar (opt.)
1-4 T olive oil
1-2 tsp chili paste (optional)
10-20 pitted kalamatta olives, chopped (optional)
salt to taste



Preheat broiler and line baking sheet with foil. Place bread slices on prepared sheet, and spray the top side of the bread with olive oil spray. Broil for about 4 minutes, don’t leave unattended! No need to turn bread over.

While toasting bread, combine all other ingredients, except garlic, in a medium sized bowl and set aside.

Remove bread from oven when golden brown. Rub exposed edge of garlic clove on both sides of bread. Mince garlic & add to tomato/onion mixture.

Place bread on a platter and spoon tomato/onion mixture over pieces. Serves 6.

Download PDF version HERE.

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