Growing Chefs! Ontario Bruschetta


Perfectly ripe tomatoes, garlic, olive oil, and fresh basil. This recipe is at its best in the peak of summer. Tomatoes are naturally sweeter when they are ripe, and balsamic vinegar is naturally sweet so this helps to make a well balanced bruschetta as well”
Serves 4-6
1 baguette, sliced1 1/2 pounds ripe tomatoes, finely diced1/4 cup pitted Kalamata olives, finely chopped1 tablespoon balsamic vinegar1/2 cup fresh basil, finely chopped1/2 cup extra-virgin olive oil2 cloves garlic, finely minced Fresh ground black pepper to taste Salt to taste
Cutting boardChef’s knifeRasp (optional)SpatulaMeasuring cupsMeasuring spoonsBowls various sizesDish towelTasting spoon


Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the tomatoes into quarters, and remove the inner core. Chop them into strips about ½ centimetre thick, and then dice them.

Finely chop the Kalamata olives.

Finely chop the garlic using a chef’s knife, or a rasp.

Finely chop the basil.

Measure the balsamic and olive oil.

Preheat oven to 400 degrees

Get Cooking!

Combine all ingredients in a bowl, and season with a few cracks of black pepper, and salt to taste. If tomatoes are not ripe and sweet, add a pinch of sugar to brighten them up.

Cut baguette into 1 inch thick slices and lightly drizzle with olive oil. 

Bake sliced baguette in a 400 degree oven for 5 – 10 min.

Spoon tomato mixture onto toasted baguette slices, serve immediately.