Bread Tales: Tomato Bruschetta

7 months ago

tomato bruschetta

Bruschetta came from Roman dialect bruscare which literally means “to roast over coals.” It is derived from the process of toasting bread. Its origins are widely debated though it is believed to have started from the olive growers because it is said that they toast their bread to have a taste of their olives.



Makes 4-5 servings


5 pcs Ripe roma (plum) tomatoes, chopped

8 leaves Fresh basil, chiffonade

3 cloves Garlic, minced

Pinch of ground oregano (optional)

Pinch of salt

Freshly ground black pepper

2-3 Tbsps Extra-virgin olive oil

3 cloves garlic (for the bread)

1 loaf Italian-style or French bread, sliced diagonally


  1. In a large bowl, combine the chopped tomatoes, basil, garlic, oregano, salt and freshly ground black pepper. Drizzle with olive oil to coat the mixture. Use more olive oil, if necessary. Allow to sit for 10-15 minutes to let flavors blend.
  2. Cut garlic cloves in half. Rub sliced bread on both sides with open end of garlic. With a silicon brush, lightly brush bread on both sides with olive oil.
  3. Pre-heat oven to 350°F. Arrange the bread in a single layer in a baking sheet. Toast bread lightly in the oven for 3-4 minutes.
  4. Top warm toasted bread with tomato mixture. Sprinkle with more basil and serve immediately.


Recipe by Celine Clemente-Lichauco

Photographed by Zac Moran of Studio 100


More breads because we loaf you:

Chicken Macaroni Sopas in Bread Cups

Garlic Bread

Pain Perdu (Lost Bread)

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