An easy tomato brushchetta recipe combines 3 diced Roma tomatoes and 3 finely chopped garlic cloves. Add 1/4 cup fresh basil and 1/4 cup minced parsley to the tomato and garlic blend. Mix in 3 tablespoons extra virgin olive oil and salt and pepper to taste. Spoon onto a baguette.
Heat the oven to 300 F. Brush baguette with olive oil and place in the oven. Remove it when slightly toasted. Serve the brushchetta on a white plate; this brings out the bright colors.
Variations on this recipe include roasting the garlic, adding a finely chopped onion or a cheese. Parmesan and mozzarella are 2 recommended cheeses. For a vegan option, leave out the cheese.
Another easy way to make brushchetta is to dice 1 pound of tomatoes and let them drain. Combine 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt and 1/2 teaspoon coarsely ground black pepper. Mince 2 medium-sized garlic cloves and add this to oil mixture. Stir in 3 tablespoons chopped fresh basil and 1 tablespoon finely chopped parsley. Add drained tomatoes and 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes. Cut one medium baguette into 1/2 inch slices and place in a panini grill until grill marks appear. Rub the grilled baguette slices with the cut surface of a garlic clove and spoon brushchetta onto baguette.