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Fresh Tomato Bruschetta Recipe
Fresh Tomato Bruschetta Recipe photo by Taste of Home

Fresh Tomato Bruschetta Recipe

Publisher Photo
The topping for this simple Fresh Tomato Bruschetta appetizer can be put together ahead of time and refrigerated. We also love it on top of grilled chicken sandwiches, hamburgers and homemade pizza. —Samantha Cass, Swartz Creek, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:36 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 36 servings

Ingredients

  • 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

Nutritional Facts

1 appetizer equals 81 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 95 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Directions

  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.
Originally published as Fresh Tomato Bruschetta in Simple & Delicious August/September 2011, p55

Nutritional Facts

1 appetizer equals 81 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 95 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Fresh Tomato Bruschetta

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 9, 2013

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!

MY REVIEW
Reviewed Sep. 15, 2013

I really liked that this recipe does not have raw onions, but it tasted like something you would get in a restaurant.

MY REVIEW
Reviewed Aug. 24, 2013

Great recipe. I subed asiago instead of parmesan and provolone instead of mozzarella, very, very good,a keeper.

MY REVIEW
Reviewed Jul. 8, 2013

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!

MY REVIEW
Reviewed Jul. 8, 2013

Rivals Oregano's Restaurant. Absolutely terrific

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