original recipe

About 3 slices per person for a meal.

I'm not sure what constitutes authentic Italian bruschetta and I don't even care enough to pronounce it right the majority of the time. All I know is this is one of my favorite things to eat in the summer at the height to tomato season.


  • baguette, Italian bread or other tasty loaf, sliced ¼” thick
  • spray oil
  • garlic salt
  • basil, chiffonated
  • pepperoni or salami (optional)
  • ripe tomatoes sliced thinly
  • shredded mozzarella
  • parmesan

Preheat the broiler. Lay out however many slices of bread you are using on a foiled baking sheet. Spray the bread lightly with oil and sprinkle a little garlic salt on each piece. Put the tray under the broiler and keep an eye on it - as soon as the bread begins to brown it needs to come out.

Be careful not to burn yourself while assembling the bruschetta on the hot tray. If you are using pepperoni or salami, put a single layer on top of the bread. Then lay down a single layer of tomato slice. Sprinkle the tomato with a bit of salt and a liberal amount of basil. Top each slice with the cheeses and return to the oven.

Again, watch carefully while the cheese melts and then browns. If your broiler is uneven you may need to rotate the sheet or remove some slices early while the rest continues to cook. Serve and eat, but don't burn your tongue on the hot tomato.

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