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This recipe is a crispy complement to any Italian entree. I started with my grandmother's recipe and just added fresh tomatoes.—Jean Franzoni, Rutland, Vermont
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One serving (2 pieces) equals 156 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 347 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Originally published as Garlic Tomato Bruschetta in Taste of Home June/July 2002, p19
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Dec. 27, 2012 by fgilbreth
Absolutely yummy and so easy too! I brush the sliced baguette lightly with olive oil before toasting for a little more flavor and crispness. This is a favorite recipe that is always a hit whenever I make it for family and friends.
Reviewed on Apr. 30, 2012 by shell7293
Very good - I used cilantro instead of basil and added a little chopped onion and a splash of white wine vinegar.
Reviewed on Oct. 27, 2011 by coffeemama_11
This bruschetta is fantastic!!!!!! I used fresh tomatoes and didn't seed them and it turned out quite liquidy but we ate it all regardless, everyone who tried it also loved it and I will absolutely make it again and again.
Reviewed on Jul. 20, 2011 by miserybiz29
delish!
Reviewed on Feb. 28, 2011 by mitzy white
My husband made this Sunday morning.He used a large can 16oz. ?? diced tomatoes with herbs drained instead of fresh tomatoes. He used dried basil instead of fresh so reduced the amount to 2 talespoons.For a late lunch, we served it with sliced homemade whole wheat bread toasted with melted cheese. I also served ham & cheese omelettes baked in large muffin cups.The bruschetta was delicious, a definite "Keeper". Both items were a big success. My sister-in-law loved the idea of baking the omelettes in the muffin tins & was thrilled to take home the bruchetta recipe. She had never considered using canned tomatoes to make her own. Now she will be able to make it like the one she fondly remembers eating at a restaurant several years ago.Thank you Taste of Home for another great tasting recipe!Marilyn from Montreal Quebec Canada
My husband made this Sunday morning.
He used a large can 16oz. ?? diced tomatoes with herbs drained instead of fresh tomatoes. He used dried basil instead of fresh so reduced the amount to 2 talespoons.
For a late lunch, we served it with sliced homemade whole wheat bread toasted with melted cheese. I also served ham & cheese omelettes baked in large muffin cups.
The bruschetta was delicious, a definite "Keeper". Both items were a big success. My sister-in-law loved the idea of baking the omelettes in the muffin tins & was thrilled to take home the bruchetta recipe. She had never considered using canned tomatoes to make her own. Now she will be able to make it like the one she fondly remembers eating at a restaurant several years ago.
Thank you Taste of Home for another great tasting recipe!
Marilyn from Montreal Quebec Canada
Reviewed on Oct. 16, 2010 by skoal1
This is delicious!! My kids can't get enough of it. Very easy and so worth it.
Reviewed on Jun. 26, 2010 by katlaydee3
Loved this recipe. Would definitely make again.
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