A Perfect Appetizer…Classic Bruschetta


  • 1 French baguette
  • 3 Ripe and fresh tomatoes home grown or heirloom type are best
  • 8 cloves of garlic
  • 1/4 cup plus 2 tbsp fruity extra virgin olive oil
  • 6 basil leaves chopped finely
  • salt and pepper to taste


  • First, preheat your oven to 400-degrees.
  • Take a French baguette and slice it on a bias, about 1/2 an inch to 1 inch thick. It does not have to be perfect.
  • Lay them all out on a sheet pan.
  • In a separate bowl, combine, 4 cloves of garlic, 1/4 cup of nice fruity extra virgin olive oil and mix. Do yourself a favor and go get a microplaner. See how easy it is to grate the garlic on it?
  • With a pastry brush, rub the garlic oil on each side of the bread. Now place in the oven for about 5 minutes. Then flip to the other said and let bake for another 3-5 minutes. You want it nice and toasted not burnt. And this is the perfect crostini! You can use it for anything! Salads, spreads or just to munch on!
  • In another bowl, combine 2 large and fresh diced tomatoes (tutorial on its way), 4 cloves garlic minced on a microplaner, some fresh basil, chopped finely, good olive oil and salt and pepper. Mix it all up, taste and season as necessary. I like mine with a lot of garlic. But remember the key here is good and fresh ingredients.
  • Remove the bread and let it cool. Make ahead tip, you can make the crostini up to two days ahead of time and store them at room temperature in a ziplock bag.
  • Top each crostini with about a heaping teaspoon of tomato mixture and serve immediately. You can also place some basil on top or shred some Parmesan cheese on top.