Recipe courtesy of Emeril Lagasse
30 min
10 min
20 min
4 to 6 appetizer servings, 1 1/2 cups tomato topping


  • 20 (1/2-inch) slices French or Italian bread
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium tomatoes, seeded and small diced
  • 2 tablespoons basil chiffonade, plus more for garnishing
  • 1 lemon, zested
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 2 anchovy fillets, minced
  • Grated Parmesan, optional


Preheat the oven to 325 degrees F.

Place the slices of French bread on a baking sheet and lightly brush with half of the olive oil. Season with half of the salt and half of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool.

While the toasts are baking combine the remaining ingredients in a non-reactive bowl and stir to blend.

Serve each toast with a heaping tablespoon of the tomato mixture and garnish with additional basil and grated Parmesan, if desired.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Bruschetta Pizzaiola

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cheesy Tomato Bruschetta

Recipe courtesy of Joseph Simmons

Bangin' Bruschetta

Recipe courtesy of Sunny Anderson

Zucchini Bruschetta

Recipe courtesy of Debi Mazar and Gabriele Corcos

Brian's Bruschetta

Recipe courtesy of Brian Boitano

Mediterranean Bruschetta

Recipe courtesy of Giada De Laurentiis

Tomato-Egg Bruschetta

Recipe courtesy of Terroir Tribeca

Bruschetta with White Bean Puree

Recipe courtesy of Michael Chiarello

Angler's Creekside Grilled Bruschetta


So Much Pretty Food Here