• 3-4 Chopped tomatoes (seeds removed is best)
  • Fresh pressed garlic (2-3 cloves)
  • Handful of fresh basil (chopped)
  • Squirt of Balsamic vinegar (I use a thick balsamic)
  • Dash of Extra Virgin Olive Oil
  • Lots of salt (I use Himalayan sea salt)
  • Fresh ground pepper
  • Toasted sourdough bread slices


  • Combine all ingredients in a bowl and stir. I like to let it sit in the fridge for 30–60 minutes.  It’s even fine to leave it overnight.
  • For the bread, I use @thepennyloafbakery french sourdough for my bruschetta. It’s the best! I slice it, rub it with a little olive oil (you can also rub it with a garlic clove) and then toast it in the oven. You can use any type of baguette as well.
  • Once the bread is toasted I top it with the bruschetta mix and serve it immediately.
  • There’s lots you can do with this bruschetta. You can add chopped red onions, cayenne, jalapeños or even avocados. You can garnish it with chopped olives, arugula or a little balsamic.
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