Bruschetta (With or Without Cheese)

Recipe by leafsfan85
READY IN: 15mins


  • 1
    long baguette, cut in half horizontally (as opposed to slicing diagonally, which looks nicer but gets soggy and isn't as efficient)
  • 5
    teaspoons olive oil
  • 13
    cup softened butter (not melted, for garlic spread, should be enough to evenly cover the baguette) or 1/2 cup olive oil (for garlic spread, should be enough to evenly cover the baguette. You need more olive oil than butte)
  • 4
    teaspoons crushed garlic (or about 6 cloves)
  • 2
    medium tomatoes, diced
  • 12
    medium onion, diced
  • 1 12
    teaspoons salt (kosher salt is best if available)
  • 14
    teaspoon pepper
  • 2
    teaspoons basil
  • 1
    teaspoon oregano (optional)
  • chopped fresh basil (optional)
  • 1 12
    cups grated mozzarella cheese (or any other cheese of your liking that melts well)


  • Combine tomatoes, onion, 5 teaspoons of olive oil, salt, pepper, basil, and oregano and mix. (Use your best judgment when adding in seasonings if there's something you know you really like or don't like; don't add too much of anything, especially salt/pepper) - cool in fridge while preparing the rest.
  • Combine butter or olive oil with garlic and spread evenly over the baguette. Make sure the baguette is covered right up to the edges, or else they will burn much quicker than the middle.
  • Broil baguette open-faced until lightly toasted or until desired doneness.
  • Add tomato and onion mixture on top.
  • Slice baguette diagonally (for aesthetics) into desired size and sprinkle the basil on top, serve.
  • If desired, before slicing add grated cheese on top and warm in the oven at 375 degrees until cheese melts; slice, serve, and enjoy. You may sprinkle more basil on top at this point if so desired or wait until this point to add the basil at all.