Bruschetta is a very simple dish to make.   It just starts with slices of baguette as a base and any toppings you wish.  Normally tomatoes are parboiled and peeled before making this dish. But when boiled and peeled, tomatoes have a tendency to become mushy and soggy.  So I thought of using fresh tomatoes with some sundried tomatoes which gives a very strong flavor.  But the options are endless.  You can use any topping as you wish.  See variations below.


  • 5 slices of French bread/baguette
  • Extra virgin olive oil
  • 1 large tomatoes on the vine
  • 1 clove garlic minced
  • 1 sundried tomatoes in oil
  • 5 – 6 pitted black olives chopped
  • Couple of fresh basil leaves
  • Salt to taste
  • Mozzarella cheese to sprinkle


  • Brush olive oil to baguette and toast until lightly golden and set aside
  • Chop tomatoes into very small pieces, also chop the sun dried tomatoes into small pieces
  • In a bowl mix chopped tomato, minced garlic, sun dried tomato and salt.  Add about 2 or 3 drops of olive oil and mix thoroughly
  • Top each baguette with a spoonful of the tomato mixture and sprinkle with black olives and basil leaves
  • Sprinkle mozzarella cheese and broil at 450F for about a minute or until cheese is melted and start turning golden
  • Serve warm

Variations: Try using different herbs such as parsley.  Instead of just tomatoes try mixing white/navy beans with tomatoes as a topping or another variation can be using portabella mushrooms.  When using portabella mushroom, try sautéing with different spices such as ground coriander, cumin and paprika.

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