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Recipe of the Month: Fresh Tomato Bruchetta

I recently made this simple recipe for a small outdoor gathering and multiple people asked how to make it. I was almost embarrassed to tell them because it was so easy didn't want to blow my gourmet chef cover!  Nonetheless, if you have tomatoes, this easy summer recipe is definitely one you want in your wheelhouse! 

Fresh Tomato Bruchetta
Time: 10 minutes 
Servings: 3-5 depending on how much you put on the toast

3 large tomatoes- any kind will do including heirloom cherry tomatoes but the juicier the better. 
3-4 large cloves of garlic depending on how much you love garlic
5-7 fresh basil leaves
7 tbsp of olive oil (it seems like a lot but bear with me)
pinch(es) of sea salt to taste
1 French baguette or an Italian loaf 
optional- 1/2 cup grated parmesan cheese


  1.  Preheat oven to 350 degrees or start grill
  2. Chop tomato into chunks and put into a midsize mixing bowl. 
  3. Using 3 tablespoons of olive oil, lightly brown garlic making sure all cloves are covered fully with oil. (If you are running short on time this step can be skipped and you can add fresh garlic to the tomatoes). 
  4. Pour garlic and oil over chopped tomatoes and add 5 more tablespoons of oil. 
  5. Mix in chopped basil. 
  6. Add salt to taste
  7. Mix throughly and let sit at room temperature for 1-2 hours. 
  8. Pour 2 tbsp of oil onto a plate or flat dish 
  9. Cut bread into slices and place each slice in the oil so that it soaks the oil in. 
  10. Once one side of the bread slice has been thoroughly soaked, place face down on the grill OR face up in the oven. Grill until lightly charred or bake until top is brown and crispy. 
  11. Place tomato mixture on top of warm bread and top with parmesan cheese  
  12.  Try not to eat all of them.