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Bruschetta – The Trastevere Way


  • 8 Roma (plum) tomatoes, diced – although regular tomatoes will work fine
  • 34 cloves garlic minced
  • 1/8 cup extra virgin olive oil
  • 1 teaspoon salt
  • 30 turns fresh ground pepper or to taste
  • ½ cup (packed) chopped basil
  • 1 French baguette or similar


  1. Combine tomatoes, garlic, olive oil, salt, pepper, and basil in small bowl. Stir gently to make sure all the flavors are blended. Cover and refrigerate for several hours or overnight.
  2. When bruschetta mixture has marinated long enough, preheat oven on broiler setting. Cut French baguette on the diagonal in 3/4 inch slices. Lay bread in single layer on sheet pan and broil on top rack for approximately 1-3 minutes until golden brown. Watch your bread carefully so it doesn’t burn!
  3. Let bread cool and top with spoonfuls of bruschetta mixture. If your bruschetta is really juicy try letting it sit and soak on the bread for a few minutes before eating. It tastes even better!


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