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    Quick Bruschetta


    • 3 fresh ripe roma tomatoes
    • 4 fresh basil leaves
    • 1 teaspoon fresh oregano leaves or 1/4 teaspoon dried oregano flakes
    • 1 teaspoon bottled minced garlic or 1/4 teaspoon garlic powder
    • 4 slices sourdough, French or country-style bread, about 1/2-inch thick
    • 1 1/2 tablespoons extra-virgin olive oil
    • salt and pepper to taste


    Step 1
    Wash the tomatoes, then cut down the middle with a plastic knife and remove most of the seeds and juice. Chop into small pieces, and add to small bowl.
    Step 2
    Tear or chop basil into small pieces, then add to tomatoes in bowl, along with the oregano and garlic.
    Step 3
    Toast bread slices to desired brownness. Spoon the tomato mixture evenly over the toasted bread slices, then sprinkle with salt and pepper. Drizzle about 1 teaspoon of olive oil over the top of each tomato-topped bread slice.

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