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Our Basic Bruschetta Recipe-11906

Photo by: Joseph De Leo
Comments: 0


When we make bruschetta, we top it with a heady tomato mixture, made pungent with garlic, shallots, and the finest olive oil.

Yield: 8 portions


  • 12 to 14 fresh ripe plum tomatoes (about 1¾ pounds)
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 1 cup fresh basil leaves
  • 1 teaspoon fresh lemon Juice
  • Salt and coarsely ground black pepper, to taste
  • 1/3 cup plus ¼ cup extra virgin olive oil
  • 3 cloves garlic, slivered
  • 8 thick slices round peasant bread


1. Cut the tomatoes into ¼-inch dice and place in a bowl. Toss with the minced garlic and shallots.

2. Chop the basil coarsely and add to the tomatoes, along with the lemon juice, salt and pepper, and 1/3 cup olive oil. Set aside.

3. Heat the ¼ cup olive oil in a small skillet. Sauté the slivered garlic until golden, 2 to 3 minutes. Discard the garlic and reserve the oil.

4. Toast the bread and cut each slice in half. Arrange the slices on eight small plates. Brush the garlic-flavored oil over each slice, spoon the tomato mixture over the bread, and serve immediately. The mixture should be at room temperature.

© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information includes 1 teaspoon of added salt.


Nutritional Information

Nutrients per serving (% daily value)

440kcal (22%)
63mg (6%)
15mg (25%)
51mcg RAE (2%)
0mg (0%)
921mg (38%)
3g (13%)
18g (27%)
4mg (22%)

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