Summer Tomato Bruschetta

A simple and fresh appetizer, Summer Tomato Bruschetta brings lively flavors of tomato and basil to crunchy, well-buttered slices of toasted baguette.

Let’s get started!


Place a dark cookie sheet in a 400 F. degree oven. While the oven is heating, finely dice tomato and chop basil. Combine in a small bowl.


Add a good swirl of olive oil (1-2 tablespoons), some balsamic vinegar (2-3 tablespoons), and salt and pepper to taste. Stir to combine.


Slice baguettes to ¼ inch thick slices, and butter one side or brush it with olive oil.


Place bread, butter side DOWN, on the hot cookie sheet, and place back in the hot oven until lightly toasted, about 4 to 6 minutes.


Pull out of the oven, and if you are going to add the fresh mozzarella, turn the baguettes over, place sliced cheese on each slice, and return to oven until cheese gets melted.


Dip extra bread in the juice puddled in the bottom of the bowl. Enjoy!

Bread bun

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