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Recipe: Bruschetta

Chopped tomatoes with basil leaves on top of a long slice of bread on a white plate


By Louise Quigley, Seed Savers Exchange member

“I only make this recipe in late summer/early fall when the tomatoes, basil, and oregano are all ready in my garden and the harvested garlic is ready to use,” says Louise. “I use organic whole wheat bread baked by my husband.”

Serves 4



A group of red tomatoes on a vine surrounded by spiky green leaves. A round, green and white USDA Organic sticker is in the lower left corner.
Silvery Fir Tree Tomato – Shop now

For the flavored oil

  • ⅓ cup olive oil
  • 3 tablespoons fresh basil, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons oregano, finely chopped

For the topping

  • 6 to 8 small tomatoes like ‘Silvery Fir Tree’ or 2 to 3 large tomatoes like ‘McClintock’ (whatever you grow is fine.)
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Bread of your choice


Three hours before meal time, harvest enough basil, oregano, and tomatoes from your garden for the recipe [or purchase ingredients in advance].

To make the flavored oil, chop basil, garlic, and oregano and combine them with the oil in a glass or ceramic bowl. Cover and let stand at room temperature for at least two hours.

To make the topping, chop the basil and garlic. Chop the tomatoes and place them in a glass or ceramic bowl with the basil, garlic, oil, salt, and pepper; let ingredients stand covered at room temperature for about one hour. Pour off excess liquid before using.

Brush the slices of bread with the flavored oil. Toast bread under the broiler on both sides until golden; this does not take long, so watch to make sure the bread doesn’t burn. Serve hot with topping.