Tomato Bruschetta

Recently I got a few new cookbooks, an occasion that always makes me giddy. One of the books was written by my friend, Katie Workman. A gifted book editor for years turned cooking website developer, Katie combined her love of cooking and the raising of her two boys and produced this absolutely fabulous book full of simple recipes for moms. It's called The Mom 100 Cookbook (I so love the title).

While I was reading through the book, salivating and thinking about what I was going to serve for a small party this coming Memorial Day, I came upon this incredibly simple tomato bruschetta recipe. Tomato bruschetta is served as a little edible "welcome" at one of Kenya and Chloe's favorite restaurants, and they look forward to it as much as the meal itself. Knowing how good Katie's cooking is, I figured this recipe had to be a winner. All I had to do was brush a few thin slices of French bread with olive oil, toast until just golden and crispy, and then top the bread with first-of-the-season chopped tomatoes, basil and garlic.

Not only did my kitchen smell incredible while I was making them, but Kenya and Chloe declared that "my" bruschetta was even better then the kind they get at their favorite restaurant! I can't wait to try them on everyone else this weekend.

Thanks, Katie!

From The Mom 100 Cookbook by Katie Workman

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Tomato Bruschetta (serves 4)

Prep Time: 5 mins Cook Time: 5 mins

egg free

nut free

dairy free

Ingredients

  • 1/2 baguette, sliced into 1/2 inch pieces
  • 4 tablespoons extra virgin olive oil
  • 2 1/2 cups cored, seeded, and diced tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons slivered fresh basil leaves
  • 1/4 teaspoon minced garlic (about one small clove)
  • 3/4 teaspoon Kosher Salt

Preparation

1. Preheat oven to 350° F.
2. Lightly brush each slice of bread with olive oil and place on a Silpat or parchment-lined baking sheet.
3. Bake 4-7 minutes, or until golden. Set aside.
4. In a bowl, combine the tomatoes, olive oil, basil, garlic and salt.
5. Top the toasted bread slices with the tomato mixture and serve.

From The Mom 100 Cookbook by Katie Workman
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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15 comments

  • Vanessa

    Yum! Thank you for reminding me of this simple yet delicious recipe! I ate this everyday while I was pregnant and haven't thought about it since. We'll be eating bruschetta this weekend! :-)

    leave a comment

  • Dyan

    this looks so yummy!! How do you seed a tomato, doesn't that take all of the yummy stuff out of it??

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  • Maria

    I could eat this every day!

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  • Kendall

    That looks DELICIOUS!

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  • Kem

    I will be taking this on our Memorial Day camping weekend. Thanks!

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  • Melissa

    Do you recommend preparing the tomato/basil mix beforehand? I would like to serve it on Monday but have the time now. Thanks

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    • Catherine

      I wouldn't prepare it more than an hour ahead of time. It will get too juicy and the tomatoes will begin to break down.

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  • Amy Wong

    Yum!! Cannot wait till tomatoes are in season in our area!! Tx!!

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  • Jane

    What kind of tomato did you use? thanks.

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    • Catherine

      I used an heirloom tomato I found at my farmers market. You can really use any tomato you prefer!

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  • Katie Workman

    Thanks so much, Catherine! Can't wait to see you in LA!

    leave a comment

  • Mikal

    Yummy! One yummy tip...cut a piece of garlic in half and gently rub it on the bread prior to toasting or adding the olive oil. Learned this tip while studying abroad in Italy. Gives the bread just a bit more flavor!

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  • Amber Davret

    I made this last week to celebrate the opening of our farmer's markets...it was delish! Thanks for another great recipe!

    leave a comment

  • Amanda

    I know canned tomatoes aren't ideal but if you had to use them, do you have a brand you would recommend?

    leave a comment

    • Catherine

      Muir Glen!

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