Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Tomato Bruschetta

Print recipe & shopping list
Tomato Bruschetta
Submitted by:
Makes: 12 servings adjust
A restaurant-inspired creation that makes a wonderful antipasto. Extremely time-consuming to make, but well worth the effort!



  • 1 pint Grape Tomato, sliced 1/8" thick
  • 4 cloves Garlic, sliced 1/8" thick
  • 1 tablespoon Fresh Basil, 1/8 inch chiffonade (substitute fresh oregano for a different flavor, or even use both!)
  • 2 tablespoons Extra Virgin Olive Oil
  • 12 teaspoon Kosher Salt
  • 14 teaspoon Ground Black Pepper, freshly ground

Step 1

Combine all ingredients in a bowl, cover, and store in refrigerator for at least one hour prior to serving time.


  • 1 French Baguette, sliced 1/4" thick on a sharp bias
  • 14 cup Garlic Flavored Olive Oil, to prepare: smash a clove of garlic and heat it in the oil over low heat until it starts to brown. remove from heat, allow to cool, strain, and use

Step 2

Brush each piece of french bread with garlic olive oil, on both sides. Either toast under the broiler in your oven, set on high, for about 3-4 minutes to the side or else toast on a hot outdoor grill for the same amount of time.

Step 3

Remove bruschetta mixture from refrigerator and allow to come to close to room temperature, if possible. Serve toasted bread slices on a platter with the bruschetta in a bowl alongside. Provide tongs (preferred) or a slotted spoon to allow diners to put the tomato mixture onto their bread slices and eat them immediately.
Kitchen Monki sign up