Tomato Basil Bruschetta

Prep Time 15 minutes
Author Cindy Campbell



  • 2 cups of chopped tomatoes
  • 1/4 cup fresh basil leaves chopped
  • 1/2 tsp chopped garlic
  • Pinch of sugar
  • 1-2 teaspoons of Balsamic vinegar or red wine vinegar
  • Koser Salt
  • Black Pepper

Crostini (Little Toasts)

  • 1 baguette Long skinny loaf of french bread
  • olive oil
  • Kosher salt


  1. Combine above ingredients in a resealable container. Store in fridge until ready to serve.

For Crostini

  1. Preheat the oven to 425 degrees.
  2. Cut the bread at an angle into slices about ½-inch-thick. You don't have to be exact, just make sure the slices are roughly the same size.
  3. Brush both sides of the bread with olive oil.
  4. Spread out on a baking sheet and sprinkle each slice with salt. (Salt on toast- something I picked up from the chefs at work)
  5. Bake for about 10 minutes, until lightly toasted.

Recipe Notes

If not eating right away, put the mixture in the refrigerator.
I make some in the morning, and pull it out of the fridge for dinner time, and it looks/tastes just fine. Making a batch 2-3 days ahead is just fine too (more time to marinate & flavors will combine)