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Bruschetta with Tomatoes from Rome

I learned the real way to make bruschetta at a cooking class in Italy.
Servings: 6


  • 6 garlic cloves or 1 clove per 2 pieces of bread
  • 12 slices good thick crusted bread, 1/2 to 3/4 inch thick, 3-4” wide (I used wider bread)
  • 8 fresh ripe tomatoes, cut in half, seeded, and chopped into 1/2” cubes
  • 8-12 basil leaves torn into small pieces
  • Extra virgin olive oil fruity and young
  • Sea salt
  • Black pepper ground fresh


  • Chop tomatoes right before you are going to grill bread. See notes on tomatoes.
  • Grill or broil bread to golden brown.
  • Smash garlic with a knife, Rub on bread once it is toasted. The recipe says to rub it on one side, but I like to rub it around the crust also.
  • Top with tomatoes, basil, and drizzle olive oil.
  • Season with salt and pepper. Serve immediately


Do not refrigerate your tomatoes. Store on counter, out of direct sunlight. Don’t stack, as they may bruise. Roma tomatoes work best in this recipe as they have less liquid, less seeds, but you can use other tomatoes.