A Recipe for Tomato Bruschetta

September 05, 2023

Tomato Bruschetta

Several weeks ago, the priest from our home parish decided to take a very well-deserved vacation. In his absence, we decided to attend the services at another familiar parish just outside of town. The priest at this parish, along with his wife, had prepared a bruschetta for the coffee hour following the Liturgy using tomatoes, garlic, and basil that they had grown themselves. I loved it, and wanted to make it myself.


How to Make It

  1. Begin by cutting your tomatoes into small pieces, each being roughly the size of the distalmost section of your index finger. Place all of these pieces into a large bowl. Be sure to get as much of the tomato juice into the bowl as possible.
  2. Add 2tbsp of olive oil to the bowl.
  3. Add 1tbsp of balsamic vinaigrette to the bowl.
  4. Add ~1/2tbsp of salt to the bowl. Stir. Allow the bowl to rest for 15-30 minutes.
  5. In a cast-iron skillet, add five finely-minced cloves of garlic and a touch of olive oil to keep it from sticking to the pan. Put the heat on a low setting and let the garlic brown slightly. This will help to take some of the bite out of the garlic and give it a more relaxed taste. Pay close attention to the garlic during this process – it will cook VERY quickly. After the garlic is browned to your liking, add it to the bowl and stir.
  6. Take six large basil leaves and cut them into small slices. Add them to the bowl and stir again.
  7. Slice your bread as desired. When working with an Italian loaf, I like to cut each slice in half, diagonally. Serving with a baguette, slice to your desired thickness on the bias.
  8. Place the bread into the same pan that you just used to fry the garlic. Add a touch of olive oil to keep the bread from sticking. Traditionally, the bread is toasted over charcoal, nearly black – but I like to toast it to a nice, even golden-brown. You decide how thoroughly the bread is to be toasted.
  9. Remove the bread from the pan and place onto a wire rack to keep it from getting soggy. Some people like to take a whole clove of garlic and rub it onto each piece of bread while it’s still hot, allowing the garlic to melt into the bread; that’s up to you.
  10. With a tablespoon, take a small amount of juice from the bowl and place it onto the bread. Then, cover the entire piece of bread with a few spoonfulls of the bruschetta.


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