Mom's Bruschetta

Happy (belated) 4th of July!

This year, Julia and I celebrated our country’s independence at a barbecue/dinner party with our Uncles Bert and Gary. We’re lucky enough to have family close to us in DC and we try to take advantage of that at every chance we get.

We whipped up a quick appetizer 30 minutes before we left for the party. Mom’s bruschetta recipe has all the essential flavors of summer –fresh tomatoes, fragrant basil, toasted bread, and lots and lots of garlic. If it’s too hot to light the oven, grab a bag of chips or toast the bread in a toaster.

Another important thing to note about this recipe is that the flavors are very dependent on each other. It’s a dish you have to taste while you’re making it in order to get the right ratios. We love garlic, which is why our version is pretty garlic heavy. But for someone without our garlic tolerance, this dish might prove inedible. So use this as a template and make it your own!

The bruschetta was a huge hit with our uncles and their friends.

Sondra, Uncle Bert, Jamie, and Julia


Prep time: 30 minutes
Serves: 8 as appetizer

9 tomatoes, diced, with the centers scooped out
4 handfuls  basil, chopped
4 cloves garlic, minced
2 tbsp olive oil
1 whole grain baguette


Heat the oven to 350 F (175 C). Slice the baguette in ½ inch rounds and place on a baking sheet. Drizzle with olive oil. Toast until golden brown on both sides.

In a large bowl, combine diced tomatoes, basil, garlic, and olive oil. Stir gently to combine the ingredients. Add salt and pepper to taste.

Gary and Sheree

Sondra, Jamie, and Julia

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