Fresh Tomato Bruschetta Recipe
- 4 plum tomatoes, seeded and chopped
- 1/2 cup shredded Parmesan cheese
- 1/4 cup minced fresh basil
- 3 tablespoons olive oil
- 2 tablespoons minced fresh parsley
- 3 garlic cloves, minced
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon pepper
- 1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices
- 1/4 cup butter, softened
- 8 ounces fresh mozzarella cheese, sliced
- 1. In a small bowl, combine the first 10 ingredients.
- 2. Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-5 minutes or until cheese is melted. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture. Yield: 3 dozen.
1 appetizer: 81 calories, 5g fat (2g saturated fat), 9mg cholesterol, 95mg sodium, 7g carbohydrate (trace sugars, 1g fiber), 2g protein Diabetic Exchanges:1/2 starch, 1 fat
Reviews for Fresh Tomato Bruschetta
"Yummy! Could eat this every day"
"Outstanding! Whipped it up at the last minute so served with garlic parmesan bagel chips that were on hand which was excellent, but can only imagine how yummy it would be with the mozzarella and French bread. Will definitely try that next time as well as on grilled chicken, etc. It's a keeper!"
"Excellent recipe! Lots of flavor. Made them for a bridal shower and everyone loved them! Several wanted the recipe! We love them!"
"Very good. Didn't butter bread. Forgot to buy basil, so used pesto and added a little more Parmesan cheese to pesto, then didn't add oil."
"Flavors are excellent. The recipe indicated I could make the topping ahead of time; I was worried refrigerating the tomatoes would affect the texture, but the topping was excellent and I made it several hours in advance. My mistake was broiling the brushetta 15 minutes before my guests arrived - my bread was very soft by the time we ate it. Make sure to broil, then top, just before serving. Also, my husband came home with pre-sliced mozzerella and I think they were a little too thick - the edges of my bread burned before the cheese fully melted. All of this was user error and not the recipe, and I will make again,"
"Made this last night. Served over grilled chicken with melted mozzarella cheese on toasted hamburger buns. Yummy!"
"Best bruschetta I've eaten! We thought it was a little heavy on the garlic for our tastes, but that's easily adjustable. Will be making this one regularly!"
"I really liked that this recipe does not have raw onions, but it tasted like something you would get in a restaurant."
"Great recipe. I subed asiago instead of parmesan and provolone instead of mozzarella, very, very good,a keeper."
"This is a wonderful tomato bruschetta. It even tasted great the next day. We added the small yellow tomatoes to the recipe to make even more colorful.Thanks for sharing!"
"Rivals Oregano's Restaurant. Absolutely terrific"
"To moogie 207, you may not know this, but plum tomatoes are fresh! Not picking on you, just letting you know.they have alot of flavor and are firm enough to stand up in a recipe. The recipe is delicious and I agree olive oil instead of butter is a nice chioce. Enjoy"
"This is light delicious recipe for summer. It's also a good appetizer for last minute guests."
"This was very tasty. Did not have the baguette in stock, so used frozen garlic bread, partially baked it then added ingredients. It was awesome and quite tasty !!!!"
"Skip the butter, light drizz of good Olive oil and Bal-vinager, then the rest."
"I have made this several times since July 4th. I made as stated, only using fresh tomatoes instead of plum as they are so abundant here in NC now. Because of excessive heat here and I am on beach, I would not turn on broiler to toast and served on sliced baguettes with fresh mozz.. no leftovers. One thing I do, do is chop the tomatoes small so you can get a lot on bread and they don't fall off. It past the test with my friend's 95 yr old Italian mother, so that says something."
"Best bruschetta ever!! My wife made this for us with tomatoes from our garden, I couldn't stop eating these."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.