Julia Child’s Tomato Basil Bruschetta recipe inspired by the Movie Julie and Julia. This recipe is big on simplicity, incredible with flavor and so easy to make. Just a couple of little secret techniques and you’re on your way to tomato and basil bruschetta bliss.
A perfect recipe to enjoy Summer Cherry Tomatoes.
Icon and legend Julia Child would have been 100 years old today. I remember as a child mom and me watching her pioneering show The French Chef. And watching it on our black and white television.
So much to say about the grand Julia. But Julia had so much grand to say. I’ve included many of her insightful and delightful quotes below. If you take the time to read them I’d love to know your favorite.
This recipe is inspired by one my favorite movie moments moments from Julie and Julia.
At the beginning of the movie and while discussing her plan to cook and blog her way through “Mastering the Art of French Cooking“, Julie creates a simple tomato bruschetta, which ironically is not part of the 574 recipes from the cookbook.
Julie and Julia’s Bruschetta, Easy Tomato Basil Bruschetta
With just five simple steps, this simple bruschetta recipe with tomato and basil becomes one of the best tomato appetizer recipes you’ll find. Wholesome, fresh, simple ingredients, you’ll find yourself making it over and over.
Here are the simple steps:
- Cut fresh tomatoes into small chunks. Grape or cherry tomatoes work well here. Tear a few basil leaves into small pieces, place in a bowl and toss with olive oil. Let marinate for 30 minutes.
- Season with salt and pepper about a half hour before serving. The salt makes the tomatoes release their juices and you don’t want that happening too soon.
- Buy a rustic baguette. For the movie, she fried the bread in olive oil but I have always just toasted it on a cookie sheet pan with oven heated at 350 degrees. Either way, try to get it crunchy on the outside while retaining some softness in the center.
- Rub the bread with a whole garlic clove (the garlic will disintegrate into the bread since the coarse bread will act like a grater) and drizzle with the best extra-virgin olive oil you can afford. Sprinkle with kosher salt and freshly ground pepper. Slip it into the oven and it will toast quickly..
- Top bread with tomato mixture. If the bread is really crunchy, let the tomatoes sit for a few minutes before serving to soften the bread.
Fresh Tomato and Basil Bruschetta
This recipe is super delicious during the Summer months, when fresh cherry tomatoes are available at our Farmer’s Markets. But don’t limit yourself, beautiful cherry tomatoes are available year round in our grocery stores.
A mixture of yellow, orange and red tomatoes make this an especially beautiful appetizer.
Tip: Add a drizzle of balsamic glaze to finish. A beautiful flavor compliment for those fresh tomatoes.
I hope you give Julie and Julia’s Bruschetta recipe a try, and if you do, please come back and give the recipe a star rating. And leave a message about your experience with the recipe.
If you’re in the bruschetta mood, take a look at my recipe for Mushroom Bruschetta. Every time I serve it, I’m asked for the recipe. Very popular.
And if you have a favorite bruschetta recipe, let me know, I’d love to give it a try.
More Easy Summer Appetizer Recipes
- Mexican Street Corn Dip, Sweet roasted caramelized corn kernels are the foundation for this incredibly flavored treat.
- Campechana, Mexican Shrimp Cocktail, An authentic Mexican appetizer chock full of tomatoes, jalapeno, cucumber and more.
- Chipotle Peach Salsa Recipe, A very special salsa for fresh peach season.
If you’re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of fun recipe ideas including the most popular appetizer on my site for Pear and Blue Cheese Crostini.
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Julie and Julia’s Tomato Bruschetta Recipe
- 1 pound grape tomatoes quartered
- 1/3 cup fresh basil chopped
- 1/4 cup extra virgin olive oil
- 1 loaf French bread slices sliced 1/2 inch thick
- 2 garlic cloves peeled and sliced
- Cut the cherry or grape tomatoes in half and then cut each half in half. This will quarter the tomatoes. Chop the fresh basil. Mix together in a bowl, add 1/4 cup of olive oil and let rest 30 minutes.
- 10 minutes before serving, add salt and pepper to taste. If you add the salt too early, it will draw too much liquid out of the tomatoes.
- Heat a skillet over medium high heat. When the pan is hot, add two tablespoons of olive oil. When the oil is hot, add the baguette slices and fry the bread util golden brown on both sides. You'll need to cook the bread in batches.
- Drain on a paper towel.
- Rub both sides with a garlic clove.
- Top with the tomato mixture.
- Sprinkle the parmesan over the bruschetta and serve while the bread is still warm.
Best Julia Child Quotes
- “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken”– Julia Child
- “I was 32 when I started cooking; up until then, I just ate”
- “The only time to eat diet food is while you’re waiting on the steak to cook”
- “How can a nation be called great if its bread tastes like Kleenex?”– Julia Child
- “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”– Julia Child
- “If it’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.”– Julia Child
- “Always start out with a larger pot than what you think you need.”– Julia Child
- “Everything in moderation… including moderation.”– Julia Child
- “I think every woman should have a blowtorch.”– Julia Child
- “In France, cooking is a serious art form and a national sport.”– Julia Child
- “Once you have mastered a technique, you barely have to look at a recipe again”– Julia Child
- “Just like becoming an expert in wine – you learn by drinking it, the best you can afford. You learn about great food by finding the best there is, whether simple or luxurious. The more you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”– Julia Child
- “No one is born a great cook, one learns by doing.”– Julia Child
- “Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”– Julia Child
- “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”– Julia Child
- “If you’re afraid of butter, use cream.”– Julia Child
- “Life itself is the proper binge.”– Julia Child
- “This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes, be fearless and above all have fun!”– Julia Child
- “I don’t think about whether people will remember me or not. I’ve been an okay person. I’ve learned a lot. I’ve taught people a thing or two. That’s what’s important.”– Julia Child
- “Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health”– Julia Child
- “Fat gives things flavor.”– Julia Child
- “It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about – enjoying things”– Julia Child
- “Non-cooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.”– Julia Child
- “Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.”– Julia Child
- “The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile. I think of my strawberry souffle. I did that at least twenty-eight times before I finally conquered it.”– Julia Child
- “Find something you’re passionate about and keep tremendously interested in it.”– Julia Child
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.