Published August 12, 2013 by Tasha

Okay okay … So I know this isn’t 100% healthy, but come on …. It’s easy, 90% healthy and it really does fill you up.

Because Bruschetta is made up of very few things and the flavours are simple, it is best if you use the highest quality ingredients possible.
For this recipe I didn’t quite use a whole bunch of basil and I used red onion (best I’m liking that a lot right now).
Honestly, I went mainly on taste. If I wanted more in, I put more of something in. If I wanted less, I took it out. This recipe, while simple, is all about how you like things.
I also added some Parmason stirred through it, added some more flavour.



  • 2 lbs. fresh tomatoes (roma, heirloom, beefsteak…whatever is in season is best)
  • 1/2 fresh onion
  • 4 cloves fresh garlic
  • 1 bunch fresh basil
  • 4 tablespoons extra virgin olive oil
  • sea salt and fresh ground pepper
  • Italian bread or baguette


Step 1: Using a sharp knife, dice the tomatoes as small as you can.
Step 2: Next, finely chop the onion and throw it into the bowl.

  • If you’re opposed to using raw onions, you can also lightly saute the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper.  It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe.

Step 3: Next, chop the fresh garlic and add it onto the growing pile of deliciousness.
Step 4: Add in some fresh Basil to taste
Step 5: Add in the extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly.
Step 6:  1/4″ thick slices of fresh Italian bread or baguette and toast them. Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil.  Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread.
Step 7: Finally pile as much of the bruschetta as possible onto the freshly toasted bread and eat until your heart’s content!


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