Bruschetta – yum , yum

Here’s a fairly simple lunch or appetizer I make, since I grow my own basil and always have some ready to use. You might want to try making it too.

Bruschetta made & photographed by Tucson photographer Martha Lochert.

1/2 loaf French baguette – cut into 1/4 to 1/2″slices (or 1 loaf, if it’s a tray of appetizers for a group). Spread each piece with a thin layer of butter or organic coconut oil (or nothing) and toast (buttered side down) on a cookie sheet in the oven or toaster oven.

While that is toasting, in a bowl, combine:

Three handfuls of grape tomatoes (organic, if possible), cut into sixths
1/2 Tbsp. or more, chopped garlic (store-bought chopped garlic is quick & just fine)
Fresh cracked black pepper (eyeball it and add as much as you think you’d like; it doesn’t need much)
Stir and set aside.

Loosely chop, 12-20 large basil leaves and set aside (or finely chop and stir into the tomato mixture; either is fine)

When the bread is lightly toasted, remove from oven and top each piece with a spread of goat cheese. (Hint: The goat cheese will crumble, as shown in the photo, when spread cold or go on more like cream cheese, if spread at room temperature.)

Top the cheese with some of the tomato mixture, then pieces of basil, if not already mixed in with the tomatoes.

Place all the pieces closely together on a tray, then drizzle lightly with balsamic glaze (available at Trader Joe’s, if you don’t want to make your own balsamic/brown sugar reduction) in a zig zag pattern. *Do not use straight balsamic vinegar.

Add a bit of freshly cracked sea salt (Pink Himalayan, is the most healthful) to the tray of bruschetta  & serve. Enjoy!


  • Note: a variation to this would be slices of buffalo cheese instead of the spreadable goat cheese &/or a spread of pesto (on top of the cheese and under the tomatoes), instead of the fresh basil leaves. Both options are yummy.



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