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Summer Bruschetta

Summer Bruschetta

Quality ingredients are the key to this simple, satisfying dish, and a good dose of vitamins K and C keeps you healthy!



• Fresh Baguette

• 14 oz of chopped, organic tomatoes

• 1 large garlic clove, peeled and halved

• 3-4 tbsp Napa Valley, Aglio Olio or North Beach Blend

• 2-3 tbsp Stonehouse House Blend evoo


• 1 bunch of fresh parsley or basil, chopped Preheat oven to 325. Slice baguette in half length-wise and toast in the oven for 5 minutes, dry, ie without oil. Dry bread crisps best. Pull from oven and cut side down across the length of baguette halves, rub with length-wise with garlic and drizzle with olive oil.  Spread half of spice blend as first layer, then add half chopped herbs, followed by all of the tomatoes, evenly distributed on baguette halves. Add another drizzle of olive oil and finish with balance of spices and chopped herbs. Slice baguettes on an angle into serving size pieces, about 8 per side. Viola! Parsley has a crazy high amount of Vitamin K, and is a good source of A, C, Folate, and Iron, so use plenty!



• Finish with a drizzle of Dark Balsamic Vinegar (Stonehouse Dark Balsamic Vinegar or La Resdora 100ml)


Works well with

Aglio Olio Pouch
Rosemary Oil 225ml
Garlic Oil, 225 ml
Aglio Olio Pouch Rosemary Oil 225ml Garlic Oil, 225 ml
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