Bruschetta (Tomato Stuff On Bread)


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I have the most amazing tomatoes this year. I’ve quit calling them tomato bushes and started referring to them as my mutant tomato trees. I have no idea what I did different, unless you count neglecting them, which apparently is working for me. Either way, with all of these delicious tomatoes, we needed something to make with them and so I decided to whip up a recipe that Brady and I made up with when he was younger and grew his first Roma tomato plant.

Back in the day before my little garden, I would grow tomato plants in buckets on the back porch. I usually grew full sized tomatoes as well as cherry or romas as well. Little Bradybug loved the little tomatoes best of all. I’d open the door and he’d dart out and grab them off the vine, sometimes plopping them in his mouth stem and all! As soon as he was old enough I had him help me plant a bush and he was so proud to see it take off, especially when I’d send him to pick a few tomatoes to add to whatever I was cooking for supper.

You know, any little thing you can do to involve kids in cooking or meal prep really does mean the world to them. Kids love to feel useful, needed, and helpful, just like we do.

Now Bruschetta sounds all fancified, but don’t let that fool ya. It’s just some yummy things from the garden all mixed up and plopped on top of some toast with a little cheese on top. There are all kinds of fancier ways to make this but I don’t much go for the fancy stuff so here is how we do it. Come to think of it, Bruschetta seems to be a name that implies putting on airs and you know we don’t put on no airs here on Southern Plate. See the grace with which I just used a double negative in a sentence? Surely no one putting on airs would do that! So in light of this, I think I’m just gonna call it tomato stuff on bread from here on out.

You’ll need: Chopped tomatoes,chopped onions, minced garlic, basil, cheese, a store bought baguette, and some oil.

Note: that is WAY too much onion pictured. Anytime a recipe calls for a little chopped onion I just go ahead and chop up a whole one and freeze the rest in a little baggie to use later. You only need a tablespoon or two of onion for this.

~Begin tangent about Olive Oil, Graffiti, and Sneakers~

I don’t use olive oil so when it came to this recipe and knowing I’d need an oil to drizzle over the vegetables, I did spring for Safflower, which is an oil my dietetics professor turned me onto in college. It’s a little pricier than Vegetable but is a little lighter, has no taste or smell, and will let the tomatoes still star in this dish. Of course, you can also use vegetable oil if you like, or Olive Oil if you prefer.

Why don’t I use Olive Oil? Hmm, good question. I guess its just that everyone seems to be shoving it down your throat these days like it’s the second coming. People want you fry with it, bake with it, yadda yadda yadda. Well goodness gracious, have you looked at the price of that stuff? Don’t get me wrong, I’m not saying Olive Oil is a bad thing, I’m just rebelling. You know, some folks might turn to violent music, join a circus, or lead a life of crime spray painting graffiti on bridges in order to rebel. Me, I’m good with just not using a certain type of oil for no reason other than I don’t wanna.

In addition to not using olive oil, I’m also avoiding the growing trends of wearing neon, short shorts, and any shoe with a heel high enough to cause nosebleeds for the wearer.  To each his own.

 Just know that I’ll stand behind anyone’s decision to use olive oil or wear those spikey shoes as long as they’ll support my decision to stick with my preferred oils and wear my sneakers:)

My Sneakers

Now that I mentioned my sneakers, I’m gonna show ’em off a bit. I just love these shoes, bought ’em special for my book tour. You see, you can fold down the tongue and show this glittery silver fabric so in my mind they go from day to evening wear with one motion! Genius, I know. :) I can be ready for a ball at a moments notice while on the road and a gal just never knows when she’s gonna be invited to a ball ya know.

Back to our tomato stuff on bread…

When making this dish, it helps if you have a cute kid around. I find that cute kids make everything better anyway.

This cute kid is Jordan, the son of my friend Jamie. ~waves at Jordan~

Slice your bread into slices about 1/2 inch thick

Notice I said “about”. If you wanna go for inch thick slices or slices so thin you could read a paper through them, I’m not gonna argue with ya.

Your kitchen = your rules.

Place your chopped tomato and chopped onions in a bowl along with your garlic.

add a wee bit of oil

and your basil.

Feel free to use fresh basil here if you like, or add in any other herbs you enjoy with tomatoes. I am using dried basil because it is inexpensive and lasts so long. I like to keep it on hand for my  Basil Corn anyway.

Stir that all up.

Refrigerate this for about an hour, to allow flavors to blend.

Meanwhile, back at the ranch…

Butter your bread and place in oven until toasted, about five to ten minutes on 350.

Once the top is toasted turn the pieces over and toast the bottom a little bit, too.

Like this.

Now put a bit of your tomato stuff on top of each piece of toast.

and top with cheese.

You can use whatever cheese you have on hand. I think mozzarella is more traditional but I had this three cheese blend in my fridge and it worked just fine. No sense in making a special trip to the store!

YUM! This is kind of an appetizer but I think it makes a nice little lunch!

Bruschetta (Tomato Stuff On Bread)
  • 1 Cup chopped tomatoes
  • 2 Tablespoon chopped onion
  • 1-1/2 teaspoon minced garlic
  • 2 Tablespoons oil (Vegetable, safflower, olive, your choice)
  • 1 Tablespoon dried basil
  • Baguette or other sturdy bread, sliced in ½ inch slices*
  • Cheddar cheese (or whatever you have on hand)
  • Butter or margarine for bread
  1. Mix tomatoes, onion, garlic, oil, and basil in a medium bowl. Refrigerate for an hour to allow flavors to blend. Butter one side of sliced bread and place in 350 oven until lightly browned, five to ten minutes (keep an eye on it). Turn over and lightly brown bottom as well. Remove from oven and top with a spoonful of tomato mixture. Sprinkle with cheese. Return to oven just until cheese is melted.
  2. *You can just cut circles out of regular bread and toast those to use in this if you like. Or just cut the bread slices in half and make little triangles. Either way works fine!

Always be a first rate version of yourself,

instead of a second rate version of somebody else.

~Submitted by Lori. Submit your quote here to be included!

You know what? Here it is already Tuesday and I don’t think I’ve told y’all how much I love you this week!
~wraps her arms around you in a big hug~
You know I love y’all, right?

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  1. says

    OMGoodness that looks so yummy. We also have an over abundance of tomatoes this summer and hubby picked a wheel barrow full of onions, really gotta get some recipes going for all of them. This one looks like a good start!

  2. Vickie says

    YUM!! Christy this looks so great! You are making me hungry! I love bruschetta or tomato stuff on bread…lol…My mom and I went to the Olive Garden and got something like this and it was soooo good! Anyway, you can bet I’m gonna be making this. I love your recipe for broiled tomatoes, so I know this is gonna be just as good! Thanks! Hope you have an awesomely wonderful day!
    God Bless,

    • says

      Hey Vickie! I love those broiled tomatoes, too!
      You know what I been doing this year? I got some fresh mozzarella, the kind that comes in like a little ball. I slice a tomato kinda thick, sprinkle with salt and a tad of sugar, then italian seasoning, spray it with a quick spray of cooking oil, broil it til browned, top with a slice of that mozzarella and put back in oven til that is a little browned, then eat the WHOLE BLESSED THING all by myself! hehehehe

      I’m awful, I know :)

  3. Amberleigh says

    Once we were at an Italian restaurant, my son saw bruschetta on the menu. Of course, he butchered the name when he asked what it was, an I told him tomato stuff on toast. After that night, it surpassed cheese sticks as his go-to appetizer :)

  4. Cathy says

    I eased into using olive oil by using it with the corn oil…then I discovered that olive oil tastes better to me. Safflower is good, too…I know canola oil is better than corn, but I think it tastes awful!

    • says

      One of these days I might get around to playing with different oils but haven’t just yet. I know I do like things cooked in peanut oil though, because my grandmother uses it a lot.
      Isn’t it funny how different things taste different to folks? I have heard folks swear by canola but have never tasted it myself, on your recommendation though I will mark that one off my list!

      • Su says

        I have never used peanut oil but only today I read that catfish is usually fried in peanut oil because it has no taste and doesn’t interfere with the fish. Not that I can get catfish around here…but you know, good general info to have! 😉

      • Jodi says

        If you ever have a few spare minutes, google canola oil and read what it was originally intended for and why other countrys won’t use it. Good for one of those moments that make you go hmmmm…

      • Helen says

        If olive oil has not gone rancid, it is delicious for bruschetta! I actually combine balsamic vinegar, olive oil, minced garlic (sautéed in the olive oil), and salt, with quartered grape tomatoes (fresh basil if I have it, but not that big of a deal if I don’t). Can’t recommend the use of the vinegar enough! I make a similar vinaigrette to go in my panzanella…can use red wine vinegar, white wine vinegar, or balsamic…it’s wildly good! BTW…for panzanella, I fry cubes of French bread in olive oil…could eat the bread alone as a crunchy snack! The olive oil gives it almost a popcorn flavor.

  5. elaineraye says

    Looks good. Bruschetta is sort of becoming a hot item like Salsa came into popularity a few years ago. I never heard of it before and would have probably called it tomato relish. When I was growing up there was also no Pasta. It was just whatever it was ie macaroni, spaghetti, noodles, etc. guess we all have to get more cosmopolitian! I love oil oil but it is so expensive that I do not use it nearly as freely as I would like. I save it for things that truly benefit from that particular flavor it imparts.

  6. Denise in Dallas says

    This looks delicious, Christy! I wish I had an abundance of tomatoes this year; ours just kinda died out. Seems like the only thing we can grow successfully so far is jalapenos.

    Denise in Dallas

  7. says

    YUM! I don’t know what I love more, tomatoes, bread, or cheese. I make this using Texas Toast Garlic Bread. I don’t put onion in, though, and I use extra virgin olive oil and shredded Parmesan cheese instead. But no matter how you make it, Bruschetta is a delicious treat. I’ve been known to make it all by itself for lunch. It’s calling my name, I know it.

    • says

      oh its calling my name, too! I think I’m like you, ain’t no bad way to make it in my eyes!
      Fortunately, I’ve been making corn relish today so I’m able to resist the bruschetta pull because I’ve just about ate my weight in relish already ! hehehehe


  8. Nat Alea from OK says

    I love making Bruchetta whenever I can and the longer it sits ( a couple of days) the better. If you mix some cooked pasta in it with a little left over chopped meat (chicken or steak) , it makes a great dinner or cold salad!!!!

  9. Heather B in NC says


    Please do post a picture of your gardens this year! My two little pools are just full of beautiful stems, leaves and vines! (but no fruits- or fruit that didn’t amount to a hill of beans) I told my husband that I guess the only things I’m good at growing are kids and dogs.

    And- I love your kicks. I had a pair of knock-offs in school and had the most fun letting my friends write on ’em and draw pictures. I told my 8 yo daughter that story and she had to have a pair for the end of school so she didn’t “forget” her friends over the summer.

    BTW, if you like pesto it is really good mixed in with tomato stuff on bread.

  10. sara light says

    I agree with you on the rebelling against the “olive oil” and I feel that way about BP oil too. I’m frustrated with them both. So you go girl. I support your rebellion. As far as I’m concerned, Olive Oil is a cartoon character.
    Enjoy your humor and recipes so much. Sara

    • Liesl says

      Bruschetta is a Summertime favorite in our home. I use fresh basil and skip the onions, but am sure to put in plenty of garlic. I toast the bread and melt some feta on it (no butter). Delightful with a chardonay. 😉 Oh, now I want to make this!!!

  11. says

    Christy-This looks amazing. I would think of it as an “elite” tomato sandwich. I love fresh tomatos and when my salad tomatos get ripe, I grab a handful from the vine and sit on my deck and devour them as I would grapes. My husband does not appreciate a good fresh tomato as much as I do, and sometimes he makes fun of my love for them. Oh well, it’s his loss and there’s that many more for me. I love “Southern Plate” and I consider it my “comfort zone”. Thanks for the time you spend making others happy.!

  12. Mike Farrow says

    I am very cost aware as well and shunned olive oil for years. I did discover it at Sam’s Club. It is about 9 bucks for a 3 liter jug, I can live with that. I live in south Louisiana, my tomatoes are finished. I am originally from your area Christy, New Market to be exact. My sister lives in Madison. I have turned many friends and family on to your website. I love your attitude about cooking and purchasing groceries for cooking. I love to cook and have really enjoyed many of your recipes, many became favorites at this house. Mike

  13. Sue says

    Christy, I too have mutant tomato plants but as my hubby and I eat them three times a day when they are fresh, that’s OK by us! My favorite tomato, “Fix” is this: Cooked grits,grated cojack cheese, butter and crumbled, crisp bacon. Put in bowl, top with chopped, fresh tomatos, add a cup of coffee and you have a Divine Southern Breakfast!
    Sue in madison

  14. Paula says

    I thoroughly enjoy reading your blog and learning so much about the South, it’s cooking, the people, things to do, etc. I’m from California so most things you post I’ve never heard of. Now bruschetta I know and know well, especially during the summer. I never would have thought to put cheddar cheese on it and toast it. I’ve always marinated my garlic in olive oil over night, let’s you get the amazing flavor without the kids biting into a large piece. Chop up tomatoes, fresh basil, olive oil infused garlic, put it on toasted baguettes and viola! Easy and healthy pool side snack that won’t go bad. I think my kids will like your version more so, hey, we’ll have to give it a try this weekend.

  15. Teresa in NC says

    I never knew bruschetti was so simple to make. I’ve got to try this one. I agree about it being more than an appetizer. I can make a meal out of eating those little babies.Thanks for another great recipe to add to my Southern Plate collection!

  16. pam elkin says


    I love you,too! You always brighten my day when I read your post. In addition to getting your WONDERFUL recipes, I feel like I am listening to a dear friend when I read your posts.

    This recipe looks wonderful. I will try it very soon. I made the potato salad this weekend and every last bite was eaten! I am getting ready to look for a breakfast recipe to make for work this week.

    What a blessing it is to find your site. I was looking for a recipe for homemade pimento cheese and your site popped up. I have been a huge fan since!!

    Thank you for sharing all of the wonderful things that you do. I love the tennis shoes!!!


  17. Wendy says

    Love bruschetta first off. Want to say I really miss all the other cooking sites along the sides of your old site. I bookmarked some of them, but had to reset my computer and lost them all. Is there a place to see where they would be? Or would you consider putting them back in your e mails? Thanks and really like your site and recipies especially the Grilled Chicken Tenderloins!!!


  18. veronica says

    Since I haven’t been feeling well since April, due to gallbladder surgery, then blood clots afterwards, I haven’t planted a garden or a single flower this year. But, I’m making a special store-run tomorrow to get the bread and maybe if my mom’s tomatoes are ready, she’ll donate a few to the cause! The last time I checked her garden (on Sunday) they were still green. OMG! Fried green tomatoes! YUMMMY!!

    Thanks again for keeping us laughing and giving us good eats!


  19. Su says

    Yum, yum, yum I do love bruschetta! Cause you know, I’m practically Italian what with growing up my entire life around my friends and their Italian families, and I’ve had the very good fortune of eating their grandmothers’ bruschetta. Never had it with cheese though, but it looks fantastic with some cheese! Definitely will be trying it out.

  20. Su says

    Ohhhhhhh….and if you have many tomatoes you might want to try this simple salad. In Italian it’s called Insalata Caprese, and I guess call it that if you want to sound really impressive, but otherwise Capri Salad.

    So, slices of tomato, slices of mozzarella (the actual white balls of mozzarella), some torn basil leaves thrown over and a little bit of salt and pepper, and a light drizzle of oil (which usually is olive oil). But if you don’t want to use olive oil there is no reason why you can’t deviate from the ‘original’ recipe and perhaps a light drizzle of your favourite type of dressing. I like mine with some dark balsamic vinegar.

    I’m sure your tomatoes are beautiful, so they will really shine which is the whole point of not dousing it with the oil/dressing/vinegar/etc.

  21. Lisa says

    I had amazing tomatoes this year, too – “had” meaning it’s so hot now here in Houston, they have rebelled and stopped producing. But this if my first year to ever get to give some away (I’m selfish with my tomatoes) and I got very popular there for a few weeks. There is nothing better than a big red tomato fresh off the vine. (and I am with you on the high heels, sister!)

  22. BeckyJo says

    I prefer regular cooking oil, but my husband has very high cholesterol so we have to use olive oil. I usually get the extra light so I can also use it for baking.

    Here in the Pacific Northwest, our wet spring turned into a wet summer. My tomatoes are just now starting to bloom & hopefully will ripen by the time the fall rains start in Sept. I use Northwesten varieties, but it is still a challenge some years to get a good tomato crop. I have one bell pepper now that is about the size of a good sized lemon.

    In this part of the country, we prize our red raspberries & blueberries. I’ve picked about 9 gallons of raspberries-I make jelly & then freeze some. The blueberries are running late this year but I see several batches of blueberry muffins on the horizon.

  23. says

    Hello Christy,

    I just love this recipe thank you so much. I made it for a few of my friends and they too love it. It was the first one of yours i’ve made. I do want to mention i just love they way you lay out your recipes on here you always make me laugh.

    Thanks again!

  24. PATIKAKES says

    I’ve always liked growing things and tomatoes are the best when “HOME” grown. Isn’t there a song about home grown tomatoes? Anyway, they are always the best tasting. I’m going to try this soon, because my plants are getting ready to bloom. Since getting older and with arthritis, I don’t get to plant as much as I have in the past. At least my sons like to grow things. I guess I did something right with Keep up the great recipes. I’m waiting for your second book since I loved the first one. It’s the only cookbook I read from cover to cover. I usually scan them, but I thoroughly loved yours.

    You are the “GREATEST”!!!!


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