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Bruschetta Recipe

Bruschetta Recipe

Let's make bruschetta!

Tomatoes are a perfect summer veggie or if you're lucky and get them off-season. I really like to use multi-colored cherry tomatoes. While you are there, make sure to get fresh basil and fresh rosemary! Fresh is key. And grab a lemon too. This recipe makes 2 toasts, or one LOADED toast (that's how I eat it).

This would be delicious on ANY of our breads (including the bagels, imagine: jalapeño). I’m gonna use a thick slice of our sourdough.



  • A thick slice or two of your favorite bread

  • 1 TBS good Olive oil

  • 1 TBS fresh lemon juice

  • 1/4 tsp mustard (i hate mustard, but its necessary to help the dressing emulsify, you can use more than 1/4 tsp if you like mustard!)

  • 1 clove minced garlic

  • Salt

  • Pepper 

  • 1 cup quartered cherry tomatoes

  • A few sprigs of fresh rosemary

  • 3-5 big basil leaves



  1. Toast your bread. I like to use my gas stove and toast the bread directly on the flame. It gets charred edges and gives the toast a nice flavor.

  2. While you are toasting: put olive oil, lemon, mustard, garlic and salt in the bottom of a mixing bowl. Whisk the dressing until it becomes completely emulsified.

  3. Tear the basil into strips and chop the rosemary. Add to your mixing bowl. Last, add the tomatoes and toss it all until everything is coated in the dressing.

  4. Now, you can dump the dressed tomatoes on your hot toast! Top it with salt and a little more olive oil.

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