Summer Tomato Bruschetta

Fresh tomatoes macerate with onion and basil and sit atop crispy baguette for a pop of summertime flavor


  • 4 Cups chopped native tomatoes
  • ½ Cup chopped red onion
  • 3 Tbsp. chopped fresh basil
  • 2 tbsp. EVOO (virgin olive oil)
  • Salt & pepper to taste
  • 1 French baguette, sliced into ¼ “slices
  • Additional EVOO for brushing
  • Garlic powder


Preheat oven to 325°F. in Convection mode.

Place a sheet of parchment paper on a baking sheet and arrange the sliced baguette on it. Brush the baguette slices with some olive and dust with garlic powder, salt & pepper.

Bake for about 8-10 minutes, or until lightly colored. Let cool.

Mix the tomatoes with the onion, basil and olive oil. Season with salt & pepper. Let sit for at least 15 minutes.

Scoop a small amount of the tomato mixture onto each baguette slice and sprinkle with fresh basil.

Serve immediately.