bruschetta, healthy recipe, recipe, vegan recipe

1. Gather the ingredients.

  • 1 baguette
  • 3 cups chopped tomatoes, diced small*
  • 1 tsp salt
  • pepper, to taste
  • 1-2 Tbsp olive oil
  • 3 cloves garlic, minced
  • several leaves of basil, chopped or torn into small pieces

*I love using the small teardrop or round tomatoes found this time of year in farmer’s markets, but you can also use regular-sized and heirloom tomatoes and chop them into small pieces. Also you can seed them while you are dicing them (and I would recommend this if you are using larger tomatoes), but with small tomatoes, it’s not necessary. Most of the seeds and liquid in the tomatoes will sink the bottom as they are marinating.

bruschetta, seasonal recipe, kid friendly, vegetarian

2. Season the tomatoes.

Place the tomatoes in a large bowl and sprinkle the tomatoes with the salt and pepper. Add the garlic, then drizzle everything with the olive oil, coating the tomatoes as gently as possible. Add the basil and gently toss again.

healthy recipe, seasonal recipe, vegan recipe, kid friendly

3. Marinate the tomatoes.

Let the tomatoes sit for at least 30 minutes, to allow the flavors to blend. You can even make this topping a day ahead and let sit.

bruschetta recipe, healthy recipe, cooking, how-to

4. Prepare the bread.

Preheat the oven to 350 degrees. Cut the baguette (or other bread of your choosing) on a slight diagonal, creating thick slabs about an inch thick. Place the baguette pieces on a cookie sheet and bake in the oven for about 15-20 minutes, turning over once during the process. The pieces should be crunchy but not too hard. You can also drizzle a bit of olive oil on the pieces or rub them with a cut clove of garlic for extra flavor, if you like.

tomato bruschetta, bruschetta recipe, kid friendly, recipe
5. Top with the marinated tomatoes.

Spoon out the marinated tomatoes from the bowl and onto the bread. Top with more chopped basil and serve! Or see the next page for a roasted tomato topping. With any leftover topping, serve over pasta, over salad, even as a makeshift salsa!

roasted tomato bruschetta, bruschetta, vegan recipe, healthy seasonal recipe

6. Make a roasted tomato topping.

Using the same ingredients as the fresh topping (minus the garlic), chop small tomatoes in half and larger tomatoes into smaller pieces. Basically, in this recipe, the pieces do not have to be as small. Preheat the oven to 375 degrees. Place the tomatoes into an oven-safe dish and drizzle with the olive oil and sprinkle with salt and pepper. You can also use less salt since the flavors become more concentrated during the roasting process.

Roast the tomatoes, stirring occasionally for about 45 minutes. The tomatoes will break down and release their liquid and then caramelize again, getting soft and delicious. Check often towards the end of the cooking time to make sure that they are not burning. Remove from the oven and let cool slightly before topping the bread. Add basil after topping. You can also puree the roasted tomatoes for yet another delicious topping. Another easy topping is homemade pesto. Enjoy!

bruschetta recipe, healthy snack, healthy appetizer, seasonal recipe

Seasonal Fresh and Roasted Tomato Bruschetta Recipe

  • 1 baguette
  • 3 cups chopped tomatoes, diced small*
  • 1 tsp salt
  • pepper, to taste
  • 1-2 Tbsp olive oil
  • 3 cloves garlic, minced
  • several leaves of basil, chopped or torn into small pieces

*I love using the small teardrop or round tomatoes found this time of year in farmer’s markets, but you can also use regular-sized and heirloom tomatoes and chop them into small pieces. Also you can seed them while you are dicing them (and I would recommend this if you are using larger tomatoes), but with small tomatoes, it’s not necessary. Most of the seeds and liquid in the tomatoes will sink the bottom as they are marinating.

Place the tomatoes in a large bowl and sprinkle the tomatoes with the salt and pepper. Add the garlic, then drizzle everything with the olive oil, coating the tomatoes as gently as possible. Add the basil and gently toss again. Let the tomatoes sit for at least 30 minutes, to allow the flavors to blend. You can even make this topping a day ahead and let sit. Meanwhile, prepare the bread. Preheat the oven to 350 degrees. Cut the baguette (or other bread of your choosing) on a slight diagonal, creating thick slabs about an inch thick. Place the baguette pieces on a cookie sheet and bake in the oven for about 15-20 minutes, turning over once during the process. The pieces should be crunchy but not too hard. You can also drizzle a bit of olive oil on the pieces or rub them with a cut clove of garlic for extra flavor, if you like. Spoon out the marinated tomatoes from the bowl and onto the bread. Top with more chopped basil and serve! With any leftover topping, serve over pasta, over salad, even as a makeshift salsa!

For the roasted tomato topping, using the same ingredients as the fresh topping (minus the garlic), chop small tomatoes in half and larger tomatoes into smaller pieces. Basically, in this recipe, the pieces do not have to be as small. Preheat the oven to 375 degrees. Place the tomatoes into an oven-safe dish and drizzle with the olive oil and sprinkle with salt and pepper. You can also use less salt since the flavors become more concentrated during the roasting process.

Roast the tomatoes, stirring occasionally for about 45 minutes. The tomatoes will break down and release their liquid and then caramelize again, getting soft and delicious. Check often towards the end of the cooking time to make sure that they are not burning. Remove from the oven and let cool slightly before topping the bread. Add basil after topping. You can also puree the roasted tomatoes for yet another delicious topping. Another easy topping is homemade pesto. Enjoy!