Tomato Bruschetta

Presented by Chef Cynthia Ferich

7 Roma (plum) tomatoes, seeded and finely chopped

2 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoons honey (preferably local honey)

1/4 cup fresh basil ribbons

1/2 teaspoon salt (or to taste)

1/4 teaspoon fresh ground black pepper

1 French baguette, sliced

In a large bowl, combine the chopped Roma tomatoes, minced garlic, olive oil, vinegar, honey, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. Top with the tomatoes on the fresh bread slices.

Or, if you like your bread crispy, on a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until


brown, remove from oven and flip the bread and brown the other side.

Top with tomatoes (Bruschetta).


Serving Variations and Alternatives:

To Celebrate! The

Red White & Blue Holidays



Pearl Mozzarella Balls

and Substitute


Basil for Green Basil (it takes on the ‘blue' color).


Toss in hot spaghetti or gluten-free spaghetti to the Bruschetta recipe (with the Pearl Mozzarella Balls).

The mozzarella will melt as it is tossed. Serve.


For a Gluten-free alternative:

Use Gluten-free breads or Gluten-free wraps


The Bruschetta is great served as an appetizer or as a salad topper on grilled fish, chicken or steak.


Makes a nice Pizza!

Simply add to the pizza dough and bake.


Double, triple or quadruple the recipe for a crowd and serve the breads/crostini on the side. Guests can help themselves!


Cynthia Ferich

Author, Culinary Educator, Personal Chef Services, Public Speaker


Phone:  980-292-1255