Garlic Bruschetta


Number Of Servings: 12

1/4 C + 1 T of The Olive Bin's Garlic Olive Oil
3 T chopped fresh basil
1 to 2 garlic cloves, minced (more or less to taste)
1/4 C red onion, diced
Salt and pepper, to taste
4 medium tomatoes, diced OR use one (28oz) can of seasoned diced tomatoes
2 T grated Parmesan cheese
1 loaf French bread (appx 1 lb), unsliced
2 T (more or less to taste) of The Olive Bin's Traditional 18-Year Balsamic Vinegar


  1. In large bowl, combine 1/4 C of Garlic olive oil, basil, minced garlic, salt and pepper. Add tomatoes and onions; toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
  2. Meanwhile, slice bread into 24 slices and brush with remaining Garlic olive oil. Toast under broiler until lightly browned.
  3. Remove bruschetta mix from refrigerator. Let sit 15-20 minutes. Spoon tomato mixture over toast slices. Drizzle with Traditional balsamic vinegar.

    If desired, top with additional fresh Parmesan or Mozzarella cheese before serving.

Additional Info

Adapted from recipe on

This recipe can be adapted with many other flavored olive oils and balsamic vinegars - to get the taste perfect for your palate. Try it with Basil or Tuscan Herb olive oil instead of, or in addition to, the Garlic olive oil. For a fruity twist, try drizzling with Strawberry balsamic. Or, if you don't like balsamic vinegar, feel free to leave this off and just enjoy the bruschetta without the drizzle.

Associated Products

Strawberry Dark Balsamic
Traditional 18-Year Dark Balsamic