Best Bruschetta

Hello foodie friends! Today we have an amazing bruschetta recipe. GC and I have perfected it over the years. We learned how to make it almost 3 years ago from our friend on the Jersey shore. He insisted that his secret ingredient was a small spoonful of sugar to sweeten the tomatoes….well, lo and behold, when we returned the next year and put a small spoonful of sugar into the bruschetta mixture, he proclaimed that we had ruined the bruschetta! Pish posh.

This doesn’t use actual sugar (I don’t eat refined sugar any more), but it does call for a little bit of maple syrup if you desire. Personally, my thought is that if I have perfectly ripe, delicious, farm tomatoes, there is no need to doctor the recipe with sugar. But if I’m desperate and using regular store bought tomatoes, the maple syrup gives it a little oomph!
Bruschetta So, you will learn how to make these beauties! It really isn’t hard, and is a great appetizer to bring out whenever you have friends over. If you can take the extra time to brush the bread with olive oil and toast it, you will be even more delighted. BruschettaBruschetta

Had to take a glamour shot of the mixture..I love everything in perfect bite sized pieces. 


And here’s my cornucopia of bread, waiting to be toasted and get tomatoes!


Serves 10
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Prep Time
30 min
Cook Time
5 min
Prep Time
30 min
Cook Time
5 min
  1. 16 oz cherry tomatoes
  2. 1 sweet onion
  3. 3 cloves garlic
  4. 1/2 c olive oil
  5. 1/4 c balsamic vinegar
  6. 1 Tb maple syrup (optional)
  7. 2 ts salt
  8. pepper to taste
  9. 1/4 c basil
  10. 1 fresh baguette
  1. Preheat oven to 375 F.
  2. Quarter the cherry tomatoes and place into large bowl.
  3. Finely dice the onion and put into bowl.
  4. Chop the garlic cloves.
  5. Put 2 chopped garlic cloves in the tomato bowl, and marinate the other chopped garlic clove with 1/4 c olive oil.
  6. Pour 1/4 c olive oil and the balsamic vinegar over the tomato, onion, and garlic mixture.
  7. Add in the maple syrup (if using), salt, and pepper.
  8. Thinly slice the baguette.
  9. Using a small brush, 'paint' one side of each of the bread slices with the garlic olive oil. Place the slices face up on a baking sheet.
  10. Bake the slices ~5 minutes, or until toasted.
  11. Chiffonade the basil and stir into the tomato mixture.
  12. Taste the bruschetta mixture. Add more seasonings as you see fit.
  13. Remove the bread from the oven and spoon the bruschetta mixture onto each slice.
  14. Serve immediately!
Faith in Plants

Enjoy in good health!

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