My bruschetta is one of my most coveted recipes! A true garlic lovers best friend! I can’t tell you how many times I have been asked for this recipe. Let me tell you, writing it down was H-A-R-D. I normally make this & adjust the seasonings as I go. Keeping track of what exactly I put in it?!?! A straight up challenge.

This recipe is for my soon to be sister in law, Shana!! She has asked for this recipe countless times, as well as the others in my tribe! This one goes out to my homies <3 😉

I can promise that this bruschetta is unlike anything you’ve ever tasted. It’s the Ferrari of bruschetta!

Deseeding ALL of the tomatoes (big & small), is WORK, so round up your best gal pals & get to WORRRRK!! The payoff is well worth the effort.

I dare you to make this & tell me you DON’T like it.

One of my best gal pals did a collaboration with me on this dish!! I asked her to make a cocktail that would compliment ALL of the delicious flavors of the bruschetta so we could sit down & share a nice lunch together. She came up with: BRUSCHETTA & BELLINI’S <3 <3 oh my damn!! To get the recipe, visit her Instagram account @tkldpink12

PS I included a photo of all of the tomatoes I used, so you can see EXACTLY how many go in it.




  • 1 cup extra virgin olive oil
  • 10 large cloves garlic minced
  • 1 shallot small dice


  • 5 roma tomatoes deseeded & diced
  • 5 large tomatoes on the vine deseeded & diced
  • 1 pack tiny tomatoes on the vine deseeded & diced
  • 1 pack sweet yellow “snacking” tomatoes deseeded & diced
  • ¼ cup heaping basil, chopped
  • 3 tbsp garlic shallot infused olive oil
  • 1 ½ tbsp balsamic vinegar
  • ½ tsp sugar
  • ½ tsp garlic salt
  • 1 ½ tsp kosher salt
  • ¼ tsp garlic powder
  • strained garlic + shallot goodness from infused olive oil
  • Baguette for serving



  1. In a medium saucepan, combine the olive oil, garlic & shallot.
  2. Bring to a simmer over low heat. Once simmering (tiny bubbles constantly rising & popping on the surface), keep at a low simmer for 40 minutes. Turn off the heat & set aside.
  3. Work on bruschetta while the oil mixture sits.
  4. Strain your infused olive oil into one bowl, & the garlic + shallot into another.
  5. Use the infused oil to brush your baguettes before crisping!


  1. Combine all bruschetta ingredients & mix well.
  2. For optimum flavor, let bruschetta mixture sit for AT LEAST one hour, or overnight!!
  3. Serve on toasted baguettes & tell me this isn’t the BEST bruschetta you’ve ever had!!!!!

For more awesome recipes, check out: Nails and Fails of a Crude Mom

Katrina Yoneda

Hellooo! My name is Katrina, aka that crude mom! I’m a food enthusiast & sweet extremist. I specialize in gluten-free & allergy friendly recipes, with my crude mom humor thrown in. You have to laugh at life, choose healthy, but also remember to treat yourself! Train’s leaving—you in?!? 🙂

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