One of the best ways to showcase garden-fresh tomatoes is in this sure-to-please bruschetta. When time allows, you can make the mixture earlier in the day.
- 6 plum tomatoes, diced
- 2 tablespoons olive oil, divided
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon salt
- 8 slices French bread (3/4 inch thick)
- 1/4 teaspoon garlic powder
- In a bowl, combine the tomatoes, 1 teaspoon oil, basil, rosemary and salt; set aside. Brush bread with remaining oil and sprinkle with garlic powder. Place on an ungreased baking sheet. Broil 6 in. from the heat for 1-2 minutes or until lightly browned. Using a slotted spoon, top bread with tomato mixture. Serve immediately. Yield: 4 servings.
Originally published as Bruschetta in Taste of Home Meals in Minutes Calendar Annual 2004, p7
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Reviewed Jul. 10, 2011
"I really enjoy this recipe, it is very simple and tastes great! Perfect appetizer during the summer months."
Reviewed Dec. 20, 2009
"I found this recipe to be bland. Recommend making mozzarella Tomato Tartlets!"