Angel's Yummy Bruschetta

This is a wonderful bruschetta recipe that I discovered a couple years ago. I've made it a few times since then and we all really enjoy it! It's very easy to tweak to your personal taste preferences. I've modified it a little from the original recipe since I'm not a fan of raw onion and like the addition of some grated parmesan to the cheese blend!

All the ingredients.

The tomato mixture!

Slices of baguette, all toasted.

Adding the tomato and cheeses to the bread.

Warm and gooey from the oven!

Absolutely delicious!
 Angel's Yummy Bruschetta by robynne (slightly modified) from

1 French baguette
3 tomatoes (medium), seeded and chopped
1/2 tsp onion powder
1 clove garlic, chopped finely
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
6 ounces shredded mozzarella cheese
2 ounces shaved Parmesan cheese


  1. In a small mixing bowl, combine tomatoes, onion powder, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
  2. Preheat oven to 375 degrees F.
  3. Cut the loaf of French bread into 12 thin rounds. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. 
  4. Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Combine the two cheeses and evenly distribute over the tomato mixture. Place the pan of bread back into the oven on a lo-broil until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2-3 minutes. Serve immediately.


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