from pots to bruschetta

by jani on September 10, 2012

With the cooler nights and still-warm days, our tomatoes are going wild. So what to do with our tiny grape and cherry tomatoes? Make a delicious tomato basil bruschetta. I like to buy uncut crusty artisan French bread, so that I can get a thicker slice – approximately 3/4 inch thick to counter sogginess. This is a quick and healthy lunch.

tomato basil bruschetta

We picked  tomatoes and sweet basil from our garden.


  • 2 Tbsp olive oil
  • 4 tsp minced garlic
  • artisan hard crusted French bread (cut into four 3/4 inch slices)
  • About 3-4 cups grape tomatoes, halved
  • 12 sweet basil leaves thinly chopped
  • salt and pepper to taste

Serves two to three.

Brown garlic in olive oil, pour into dish to cool. Add sliced tomatoes and chopped basil.

Mix tomatoes, garlic, olive oil and basil.

Add olive oil (or butter if desired) to pan, heat. Place sliced bread in pan and brush outside with either olive oil or melted butter. Brown both sides evenly, arrange two slices on plates and scoop tomato mixture onto each slice.

tomato, basil 5

This is so easy and you can still enjoy a bit of summer with this delightfully light open face sandwich. If you didn’t get around to planting grape tomatoes or sweet basil this year, try it next. Both of our plants are in containers… easy!

Hope you enjoy this… “hey mangia, mangia Italiano!”