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Natalina's Bruschetta

Natalina's tomato bruschetta
Servings 4


  • 3 ripe tomatoes diced
  • 1 French Stick sliced diagonally in slices, 1/2 inch thick
  • 2 garlic cloves 1 chopped finely , the other remains whole & peeled.
  • ¼ cup green onions chopped
  • 3 Tablespoons Extra virgin olive oil Save 1 tablespoon for brushing on bread
  • ¼ tsp. dried, Italian oregano
  • Salt to taste
  • ¼ cup grated parmesan cheese


  • Brush bread with olive oil and grill or toast in a pre-heated 400 degree oven until golden brown.
  • Meanwhile, combine tomatoes with salt and set aside for 10 minutes.
  • Add the olive oil, oregano, onions & garlic and mix thoroughly. Taste and adjust seasoning if needed.
  • Rub the toasted bread with the whole garlic. Top the bread slices with tomato salad and top with parmesan cheese.
  • Serve immediately after adding the topping so the bread doesn't get soggy.
Author: Natalina Campagnolo
Course: Appetizer
Cuisine: Italian
Keyword: antipasto, Italian