Tomato Bruschetta

Tomato bruschetta was one of the first dishes I “mastered” in my early cooking days.  It just bursts with flavor yet is made from the simplest ingredient list - juicy tomatoes, fragrant basil, finely minced red onion, good olive oil, tangy balsamic vinegar, fresh garlic and seasoned with salt and pepper. 

It can be enjoyed on top of a homemade crunchy garlicky crostini (I am drooling already…), spooned on top of grilled chicken, or paired with spring mix and fresh mozzarella for an elegant salad.  If you don’t want to be bothered with making a crostini, no problem!  Boxed gluten free bagel chips - Glutino, I’m looking at you - work great, also! 


Back in my New York City days, I loved having a rotating door of visitors.  Friends and family would always come to spend weekends to explore the city, enjoy some good restaurants and spend some quality time with ME!  One of my favorite visits was whenAmy and Molly (my sister and step sister) came to NYC for a sisters weekend.

I felt compelled to be the “cool” older sister, serving them up a plethora of good eats upon their arrival rom New Jersey. I always enjoy time playing in the kitchen, so having visitors was always all the more reason to get cooking.  I spent several hours in the kitchen whipping up some of my favorites: homemade hummus with some crispy veggies like cucumbers and red peppers for dipping and shrimp pesto pasta for the main event.  I knew the spread wouldn't be complete unless I included Amy’s favorite, tomato bruschetta, too!


My sisters were quite impressed with everything I cooked up and we devoured it all.  Amy pretty much ate every last drop of that bruschetta, and she’s always asking how she can make it herself.  And today, she’s in luck, because I’m sharing the recipe for everyone to enjoy. 

If you want to enjoy the bruschetta without the crostini, simply add in 1-2 finely minced garlic cloves to the tomato mixture while it marinates with the rest of the ingredients.



  • 5 Roma tomatoes
  • 2 tbsp olive oil
  • 1/4 cup fresh basil, chopped
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
  • 4 slices gluten free multigrain bread
  • 1 large garlic clove
  • Optional: freshly grated parm cheese


  1. Preheat the oven to 400 degrees.
  2. Dice up the Roma tomatoes.  Season generously with salt and pepper.  Drizzle in 2 tbsp olive oil.  Stir together and let mixture sit for 30 minutes while flavors marinate.
  3. Meanwhile, cut the four slices of bread into quarters.  Space them out evenly on a sheet tray.  Transfer the sheet tray into the oven and toast until the bread is golden.  You may want to flip the bread over after about 10 minutes to continue cooking evenly.
  4. Take the bread out of the oven once toasted and run a garlic clove over each slice, while still warm, about 2-3 times to infuse with the garlic flavor.
  5. Take the tomato mixture - you may want to drain some of the excess liquid - then toss with the fresh basil and balsamic vinegar.  Give it a taste add a little more salt and pepper, if necessary.
  6. Top each crostini with a scoop of bruschetta and enjoy!!
  7. Optional: Sprinkle some parm cheese on top to finish.