Bruschetta Like I Remember It

Prep Time
Cook Time
Ready In

Recipe: #23159

March 17, 2016

"Bread is my food weakness. I love bread and I could eat bruschetta every day without getting tired of it or without complaint. The topping for this bruschetta is what I tried to create to mirror a bruschetta I used to have from a restaurant called "La Groceria" from many years ago and that unfortunately no longer exists."

Original is 6 servings


  • Serving Size: 1 (258.4 g)
  • Calories 479.4
  • Total Fat - 26.2 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 15.9 mg
  • Sodium - 586.7 mg
  • Total Carbohydrate - 45.7 g
  • Dietary Fiber - 4.6 g
  • Sugars - 7.3 g
  • Protein - 16.4 g
  • Calcium - 506.8 mg
  • Iron - 3.9 mg
  • Vitamin C - 18.2 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1


Step 2

Coarsely chop the tomatoes, placing them in a colander that has been positioned over a plate, bowl or sink to drain off tomato juices. Once juices have stopped running place tomatoes into a clean bowl.

Step 3

To the tomatoes, add chopped red onion, vinegar, 3 tablespoons of the extra-virgin olive oil, basil, fennel seeds, Italian seasoning, and red pepper flakes, if using. Set aside.

Step 4

To a small saute pan, add the 1 tablespoon of olive oil. Saute the garlic for about 3 minutes, being careful to not let let it burn.

Step 5

Add garlic/olive oil mixture to tomato mixture.

Step 6

Season with salt and ground black pepper to taste. With a spatula, carefully mix to distribute tomato mixture evenly. Set aside.

Step 7


Step 8

Preheat oven to 400°F. Slice French bread in half lengthwise.

Step 9

Place both halves on a baking sheet with cut side up.

Step 10

Brush lightly with olive oil.

Step 11

Toast bread for about 10-15 minutes or until top is crunchy and slightly golden.

Step 12

Pull baking sheet out of the oven and rub garlic halves over crunchy side of both bread halves.

Step 13

Sprinkle with half of the grated parmesan evenly over each bread half.

Step 14

Place back into oven until parmesan is melted and bread is crisp for about 5 minutes. (Make sure that you don't over dry the bread so that it won't be too hard).

Step 15

Pull baking sheet back out of oven and top evenly with tomato mixture.

Step 16

Sprinkle remaining grated parmesan cheese over tomato topping.

Step 17

Place baking sheet back into oven for another 4-5 minutes until parmesan is slightly melted.

Step 18

Remove from oven and slice bread into 4 - 5 inch pieces. Serve and enjoy.


No special items needed.

5 Reviews


I didn't have a baugette, but I did have a nice french bread, so I scaled it down for two and made this wonderful recipe as written. I wouldn't change a thing. It was so good. I truly wish I would have made more, that just means we'll be having it again soon. thanks so much for sharing Fem. Kudos on making it into my Best of Cookbook 2021.


review by:
(13 Mar 2021)

Daily Inspiration

Made this tonight to go with our pasta dinner. Loved the fresh basil in this bruschetta. I used balsamic vs. red wine vinegar and I also added a few black olives to the mix. It was delicious!


(9 Mar 2021)


Really delicious bruschetta . We loved all the flavors, I used both of the vinegars and the sweetness of the balsamic added a nice contrast to the garlic and onion and the cheese is a tasty addition. I was concerned the fennel seeds might be too big so I crushed them just a little before adding. I only used a tiny bit of the red pepper flakes. I sliced the bread in rounds instead of lengthwise to make my husband happy : ) Made for SWT 2019 by one of the Sue Chefs


review by:
(11 Jul 2019)


I have made many bruschetta recipes but this one is special. I think it is the fennel seeds. We loved the flavours. The one thing I did different I cut them before putting them back in the oven. This appetizer will be made again.


review by:
(19 Jun 2016)


Loved this. I had some extra tomato topping and added it over a salad which was delicious too. Thanks for sharing this nice keeper. Made for FYC tag.


review by:
(17 Jun 2016)

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