Homemade Bruschetta

Homemade Bruschetta Recipe

Tonight I was craving some Italian flavour for dinner, and decided that I would put together a brushetta platter for us to nibble on while we made dinner.

I grabbed my favourite ingredients to throw together my go to recipe, it's always a crowd pleaser.

I think it's the fresh bread crostini and the cooked garlic that really bring out the flavour. And I love serving it in parts, rather than it all arriving as is on a plate.

Brushetta is the easiest thing in the world to make, but it's amazing how many ways people find to serve it. This just happens to be mine.

  • Fresh Ciabatta Baguette
  • Olive Oil
  • 3 plum tomatoes
  • 2 cloves garlic, diced
  • approx. 10 fresh basil leaves
  • salt and pepper


1) Pre heat oven to 350 degrees. Cut your Baguette into 1/2" slices to create little bread medallions. brush each of the bread medallions with a bit of Olive Oil (I actually used a Tuscan olive oil from my local olive oil bar, but if you don't have access to that, just a bit of rosemary in your oil before you brush onto the bread will be delicious). Place your bread slices on a baking sheet and pop in the oven. Leave them in there until they are just a bit toasted, then remove from oven and set aside.

2) Cut your tomatoes and remove excess pulp. Then dice thin into small cubes. Chop the basil well and add to your tomatoes. Pour 1 tbsp of olive oil (just the regular type!) over the tomato-basil mix and combine well. Add salt and pepper to taste.

3) in a small pan over medium heat, heat 1 tsp of olive oil and add your garlic to cook until soft. Once done, add to your tomato mixture and combine again. 

Voila! I served mine tonight with some thin slices of fresh parmesean cheese and a small bowl of olives. A great snack to enjoy with wine, or to keep you happy while you're cooking!

I have only included "diced garlic" in this recipe, but if you're feeling ambitious (and aren't out of garlic like I was tonight) it's delicious to cut your garlic lengthwise in thirds, soak in oil and then cook on medium heat until soft, then serve on the side as an option for the bruschetta, rather than part of the tomato mix.