<< Back

Fresh Tomato Bruschetta

Recipe courtesy of Chef April Neujean, Edible Schoolyard NOLA

Yield: Makes 50 appetizer portions


8 large tomatoes, seeded and diced

1 red onion, minced

½ Cup Basil, minced

3 Garlic cloves

2 Tablespoons Lemon Juice

1/8 teaspoon Crushed Red pepper

1/3 Cup Olive Oil

1 teaspoon Salt

½ teaspoon Pepper

3 loaves French Bread, sliced


Mix all ingredients except for bread in a large bowl.  Taste and adjust seasoning as necessary.  Spoon onto bread slices and serve immediately.