Bruschetta recipe—from a real Italian

A great recipe when you’re hungry, want something quick and need to fill up your fruits and vegetables group for the day. Makes a fantastic high-in-demand item for parties! (But be prepared for the incessant chanting of “More, more!”)

Juicy tomatoes drizzled in olive oil over a crunchy panini. Photo credit: iStock


  • 1 panini, cut in half length-wise (so it opens like a sandwich), producing two pieces of bread
  • 1 tomato, diced
  • salt
  • olive oil
  • dried oregano


  1. Heat bread in toaster oven at 325°F convection until surface is lightly crunchy.
  2. While bread is heating, dice tomato and put in bowl. Add salt for taste.
  3. Cover tomatoes with a rich layer of olive oil.
  4. Lightly sprinkle dried oregano over the tomatoes.
  5. When bread is lightly crunchy and has been removed from toaster oven, spoon the delicious tomato concoction over, making it as heavy or as light as you wish, depending on your love for tomatoes versus bread.
  6. Heat bruschetta in toaster oven at 325°F convection until tomatoes are warm and before the bread becomes too hard. Serve to satisfy very eager stomachs!

Serves 1 (multiply by number of guests or depth of hunger)

Daily food group servings
Grain: 1 (per piece of bread—so cutting a panini in two = 2 servings)
Fruits&veg: 1 (per tomato)
Dairy: 0 (You may add a layer of cheese under the tomato. Most use soft cheese but I feel a strong, hard cheese adds a kick!)

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    4 Responses

    1. also optional and delicious: grate mozzarella cheese on top and let it melt in the oven 🙂

    2. p.s. I like the cheese on top

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