We love making it at both our campsites and in our home kitchen.
How to make it
1/2 c olive oil
1 tbsp dried oregano
1/2 tsp grated garlic
1/2 tsp kosher salt
10 turns of the pepper mill
2 heirloom tomatos
12 slices of our Garlic Rosemary Bread
1. In a lidded jar combine the olive oil, oregano, garlic, salt, and pepper. Shake vigorously until evenly distributed.
2. Half then tomatoes. Then, using a microplanes, grate the cut side of tomatoes over a small bowl, collecting the grated flesh and juices.
3. Combine the tomatoes and olive oil mixture into a bowl.
4. Serve alongside charred bread, either dipping the bread or using a spoon to spread the dip on top.
About the recipe
How we came to find out about this dish
We have very different ways of making bruschetta. Kevin prefers a cold topping on a warm charred bread and I prefer mine fresh out of the oven, hot all around. But, when we first saw this recipe in a cook book, we knew we needed to try it on our next camping adventure.
We loved how easy it was to prepare and travel with and how absolutely delicious it was. It combined both of our preferences enough to agree: this would be the bruschetta we served together.
Tools we love to help make it easy
If you don't have a grill, do not worry! This roasting fork works perfectly for charring bread over an open flame - available here
Notes from our kitchen to yours
If you don't have a grill you can individually char the slices of bread with a marshmallow fork.