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This is a classic bruschetta appetizer served in Italy.  It’s easy to make and full of flavor. Make sure that all ingredients are fresh and use your best extra virgin olive oil. As you chop each ingredient, the aroma fills the room with the delightful scent of sweet summer days. Recipe serves 4.


4 medium tomatoes, picked fresh from your garden or farmers market for full flavor

2 cloves garlic, crushed in a garlic press or chopped fine

3-4 fresh basil leaves (about 2 tbsp), chopped fine

2 tbsp extra virgin olive oil

Sea salt and freshly ground pepper to taste

10 slices crusty baguette bread

Traditional balsamic vinegar or balsamic glaze (it’s thicker for drizzling)


bruschetta recipeWash tomatoes and basil, pat dry. Chop tomatoes into small pieces, discarding any mushy seed parts. Put tomatoes into a glass bowl. Chop basil into small pieces or thin strips and add to bowl with tomatoes. Peel two cloves of garlic. Put into garlic press to get very fine pieces or chop fine, add to glass bowl. Add the olive oil and mix ingredients. Add salt and pepper to taste and stir again. Put bowl in refrigerator for at least 20 minutes to let the flavors blend together.

Meanwhile, start slicing the baguette into 1/2″ thick pieces. Put onto baking sheet (or directly on the rack of a toaster oven) and bake at 350° until the bread is lightly toasted to a golden brown. Remove from oven/toaster when done, and let cool down for a few minutes.

Place the toasts onto a serving platter. Remove the tomato mixture from the refrigerator and stir to coat all ingredients with the olive oil and juice from the tomatoes. Spoon tomato mixture over the top of the toasts and a little bit of the extra juice. Be careful not to add too much as it will make the toasts soggy. Drizzle a little bit of the traditional balsamic vinegar (or glaze) over the top for a hint of sweetness. Serve immediately and enjoy!

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