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Brian's Bruschetta

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Eight 3/4-inch-thick slices rustic Italian bread

1/2 cup olive oil 

5 large tomatoes 

6 fresh basil leaves, sliced 

Kosher salt and fresh ground pepper 


Special equipment:
Box Grater
  1. Preheat the oven to 375 degrees F.
  2. Place the bread slices on a baking sheet fitted with a rack. Brush both sides of each slice with a bit of olive oil. Toast in the oven until the bread is crispy but still slightly tender on the inside, about 8 minutes. Let cool to room temperature.
  3. Stand a box grater up in a large bowl. Using the large holes on the grater, grate the tomatoes into the bowl. Take the end pieces and chop them up. Place a mesh strainer over a bowl and strain the grated tomato pulp from the juice. Place the chopped end pieces and strained pulp into another bowl. (Reserve the tomato water for another use; it can be added to any tomato sauce, and is good in a Bloody Mary.) To the pulp, add 1/4 cup of the olive oil and the basil, and season with salt and pepper.
  4. Top each bread slice with a generous amount of the tomato mixture. Drizzle each with the remaining olive oil. Transfer to a serving tray and serve.