Day 8: Bruschetta

So, today we just did a quick little snack called bruschetta. It is basically tomatoes, onions, herbs and garlic on a piece of toasted bread. It is really simple, and makes for a great snack for events.

Bruschetta on Sourdough

Hands-on prep time: 10 min

Cook time: 8 min @ 400 degrees

Serves: 4 (as a snack) 2 (as a light meal)


  • 1/2 lemon
  • One medium tomato
  • 1 1/2 tablespoon of parsley
  • 1 tablespoon of garlic
  • one quarter of a red onion (about 1 cup chopped)
  • Sourdough bread


  1. Chop up all your veggies and herbs.
  2. Squeeze one half lemon on to herbs and veggies (making sure you do not let any seeds fall in), then zest the 1/2 of the lemon onto the mixture.
  3. Cut slices of your sourdough bread, then put some olive oil on them and cook them for about 6 min at 400 degrees.
  4. Take out bread and put bruschetta on slices. Put back in the oven for 2 min.
  5. Take out and enjoy

Executive Decisions

How was it?

Well, we accidentally burnt the bread a little due to a lack of communication ( I was doing this blog and she thought I was going to check on the bread). Allison did not like the tomatoes as they weren’t cooked, so if you do not like raw tomatoes, cook the tomatoes a little longer. For me, however, I liked the tomatoes.


Things We Would Change

Obviously we would cook the bread less (which we edited in our recipe afterwards), and cook the tomatoes longer. I think I would have liked to grate some parmesan on top of the tomatoes when they went into the oven.



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