Italian Bruschetta


  • 2 vine ripened Roma tomatoes – diced
  • 5 fresh leaves of Basil – cut into strips
  • 3 Tablespoons of Extra Virgin Olive Oil – Divided
  • 1/2 teaspoon of either fresh or dried Oregano
  • Pinch of Kosher Salt (to taste)
  • 1 teaspoon of good balsamic vinegar
  • 1 clove of garlic – diced
  • Baguette style bread to serve upon


  • Combine all ingredients and let chill in the fridge.
  • Brush slices of baguette with EVOO and toast in oven or in a skillet until lightly browned.
  • Top the bread with bruschetta end enjoy!

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