This is traditional bruschetta as I learned it in Italy.


  • 4 slices of thick cut sour dough bread
  • 4 medium ripe tomatoes, medium diced
  • 1/2 red onion, fine diced
  • 1/2 bunch fresh basil, roughly chopped
  • 2 tbs balsamic vinegar
  • 4 tbs olive oil
  • 2 cloves of garlic peeled, but not damaged
  • Salt and pepper


  1. In a bowl gently mix tomato, onion, basil, vinegar and oil, season with salt and pepper then set aside in fridge for 30 minutes.
  2. Toast or grill the bread until golden brown on both side and place on a plate.
  3. While the bread is still warm rub the upward side with a clove of garlic using about half a clove per slice.
  4. Remove the tomato mixture from the fridge and mix again.  Spoon onto the toasted bread and eat immediately!


  • Higher quality oil and vinegar will generally taste much better
  • I use white balsamic vinegar for appearances, but normal balsamic is fine.
  • I like vine ripened tomatoes, but Roma or any ripe fresh tomato is fine.

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