Servings Prep Time
8-10pieces 15minutes
Cook Time
Servings Prep Time
8-10pieces 15minutes
Cook Time
  • 6small tomatoesabout 1 1/2 inch round
  • 2cloves garlic1 diced
  • 1/2small red oniondiced
  • 6-10leaves fresh basildiced
  • 1tsp himalayan salt
  • 1/2tsp red pepper flakesoptional
  • 8-10slices breadgluten-free!
  • 2TBSP organic olive oil
  • grated parmasanOptional
  1. Place your sliced bread on a cookie sheet.
  2. Turn on the broiler and toast on both sides.
  3. While the bread is toasting gather all your supplies. You’ll need a little bowl to pour your olive oil into for covering the toast with olive oil.
  4. I literally use a paintbrush or cooking brush to bast the tops of each piece of bread.
  5. Make sure you cover each piece liberally. Its best to use a really good olive oil so the taste comes through.
  6. Splay the bottom of one of your garlic cloves and rub it over each piece of toast.
  7. Place the diced red onion, tomatoes, 1 diced garlic clove, basil, oil, and salt in a small food processor or dicer. I like the color of the purple onion in the Bruschetta. It adds color! If you don’t have one use white.
  8. I used the attachment that came with my immersion blender. Just pulse it. You want some big chunks of tomatoes for sure
  9. Spread a huge spoonful of the mixture over each piece of bread.
  10. If you’re using cheese, sprinkle a little on top of each piece. Slide the tray back in the broiler for 5 minutes.
  11. Enjoy warm!