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Fresh Garden Tomato Bruschetta!

This is a great way to experience the natural flavors of your ripend garden tomatoes along with some added ingredients that only enhance their natural sweetness. This makes for the perfect appetizer for your end of the season soirée. This paired with home made Garlic Parsley and Parmesan Cheese Melba toast is the perfect blend of flavors to texture. It's as simple a starter as it is satisfying.

What you'll need:

3-4 of the ripest tomatos large tomatoes

1-2 cloves of fresh garlic depending on size

A bundle of fresh garden basil

A few sprigs of parsley

1 loaf of French bead sliced at the bakery

Olive oil

Garlic powder

Parmesan Cheese grated

Seasoned Salt


With a very sharp knife, dice the tomatoes by scoring it in opposite directions and then slicing. Chop up the basil bundle fine, mice garlic and combine in a decorative bowl, drizzle with about a 1/4 of olive oil and 1/4 grated cheese. Salt to taste, fork stir, set aside.

Garlic Parsley Parmesan Melba Toast

Place bread slices on a cookies sheet, I used a pizza tray with holes underneath for airation. Put about 1/2 cup of olive oil in a bowl, with a pastry brush, brush slices of bread only on the top until covered, chop parsley sprinkle and sprinkle on top along with garlic powder, Parmesan Cheese, and some seasoned salt. Bake in a 375 oven for about 15-20 minutes or until golden brown and toasted all the way through. It should be crispy.

Place your bowl of tomato mixture in the center of a tray and arrange toast slices around it in a uniform fashion. Garnish with basil and serve.

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