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Bruschetta with Basil

Jersey Fresh Bruschetta with Basil

Bruschetta with Basil
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2 - 3 large Jersey Fresh beefsteak tomatoes or 5 - 6 Jersey Fresh plum tomatoes, finely diced
2 cloves of garlic, minced or finely chopped
1 tsp Jersey Fresh oregano, chopped, or ½ tsp dried
2 TBS Jersey Fresh basil, chiffonaded**
Extra virgin olive oil
Salt and fresh ground black pepper to taste

For crostini:
1 loaf black olive Italian bread or a French baguette, sliced in ½-inch slices
Extra virgin olive oil
Salt & pepper to taste



For the crostini:



  1. Brush each slice of bread with the olive oil. Salt & pepper each side.

  2. Place on parchment or aluminum foil on cookie sheet or sheet pan and bake at 350 degrees for about 8 - 10 minutes or until brown on bottom.

  3. Turn and continue until both sides are lightly browned and center of bread spring back when touched – do not over bake.

  4. Let cool until you can handle them.

    As an alternative you can prepare bread in same manner and grill on barbecue until lightly browned and top springs back.


For Tomato Topping:



  1. Mix the tomatoes, garlic, oregano, and basil in a non-reactive bowl.

  2. Add in the olive oil and salt and pepper to taste.

  3. Stir until all ingredients are blended.

  4. Mound some tomato mixture on each crostini.

  5. Serve immediately.


Serves 4 -6.


** To chiffonade basil: Stack 2 - 3 individual leaves of similar sizes. Roll them together from pint to stem so you have a little tube. Slice the tube as if it were a loaf of bread; you will get long strands of basil. Repeat as needed.


Contributed by: Claudia Ocello, Rahway, NJ

Print Recipe Only

Bruschetta with Basil
This is a QR Code
Scan here to get
this recipe on
your phone

2 - 3 large Jersey Fresh beefsteak tomatoes or 5 - 6 Jersey Fresh plum tomatoes, finely diced
2 cloves of garlic, minced or finely chopped
1 tsp Jersey Fresh oregano, chopped, or ½ tsp dried
2 TBS Jersey Fresh basil, chiffonaded**
Extra virgin olive oil
Salt and fresh ground black pepper to taste

For crostini:
1 loaf black olive Italian bread or a French baguette, sliced in ½-inch slices
Extra virgin olive oil
Salt & pepper to taste



For the crostini:



  1. Brush each slice of bread with the olive oil. Salt & pepper each side.

  2. Place on parchment or aluminum foil on cookie sheet or sheet pan and bake at 350 degrees for about 8 - 10 minutes or until brown on bottom.

  3. Turn and continue until both sides are lightly browned and center of bread spring back when touched – do not over bake.

  4. Let cool until you can handle them.

    As an alternative you can prepare bread in same manner and grill on barbecue until lightly browned and top springs back.


For Tomato Topping:



  1. Mix the tomatoes, garlic, oregano, and basil in a non-reactive bowl.

  2. Add in the olive oil and salt and pepper to taste.

  3. Stir until all ingredients are blended.

  4. Mound some tomato mixture on each crostini.

  5. Serve immediately.


Serves 4 -6.


** To chiffonade basil: Stack 2 - 3 individual leaves of similar sizes. Roll them together from pint to stem so you have a little tube. Slice the tube as if it were a loaf of bread; you will get long strands of basil. Repeat as needed.


Contributed by: Claudia Ocello, Rahway, NJ

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