James Carrier
Makes about 30 appetizers

Notes: The day starts with a light lunch in the form of these bruschetta. In Ojai, California, vine-ripened tomatoes are available even in November. If you have trouble finding them, look for Roma or cherry tomatoes; they tend to be better quality than other types during cool-weather months.

How to Make It

Step 1

Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Brush tops lightly with 2 tablespoons olive oil. Bake in a 425° regular or convection oven until lightly browned, 5 to 8 minutes.

Step 2

Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and discard seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or colander to drain.)

Step 3

In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.

Step 4

Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.

Step 5

Nutritional analysis per piece.

Ratings & Reviews

LisaViv's Review

July 15, 2011
Brought this to a party and everyone loved it!

amybrowntown's Review

November 18, 2010
Truly the best bruschetta recipe out there. Crowd-pleaser and super-easy. Make ahead the tomato mixture and simply toast the baguette slices when guests arrive. YUM!