Recipe: Summer Bruschetta

We’re not providing specific quantities, as this recipe is all about nailing the technique and trusting your instincts.


  • Artisan bread (so not your typical soft sandwich bread), cut ¾-inch or so thick
  • Extra-virgin olive oil
  • Fresh garlic cloves, peeled and sliced in half
  • Kosher salt
  • Fresh tomatoes, coarsely chopped
  • Fresh herb of choice (basil, mint, parsley), minced


Bruschetta is most delicious when grilled over an open flame, but broiling works too.

  1. Toss chopped tomatoes and minced herbs together and then coat generously in olive oil.  Salt to taste. Set aside.
  2. Brush each side of sliced bread with olive oil.
  3. Grill or broil bread slices on each side until they begin (careful not to blacken)
  4. Rub the warm and toasted bread with half of a garlic clove all over (making sure to get both sides and the crust)
  5. Top your garlic-rubbed bruschetta toasts with the tomato and herb mixture; add a bit more salt if you like.

Optional: Add room temperature baby fresh mozzarella balls (bocconcini) to the tomato herb mixture.