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!