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

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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: 81 calories, 5g fat (2g saturated fat), 9mg cholesterol, 95mg sodium, 7g carbohydrate (0g sugars, 1g fiber), 2g protein Diabetic Exchanges: 0 starch, 1 fat.

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

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
(19)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Toppitchlady User ID: 8879226 249481
Reviewed Jun. 16, 2016

"Yummy! Could eat this every day"

MY REVIEW
anselr User ID: 2011539 248252
Reviewed May. 15, 2016

"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!"

MY REVIEW
Lowcalmama User ID: 7448511 235061
Reviewed Oct. 16, 2015

"Excellent recipe! Lots of flavor. Made them for a bridal shower and everyone loved them! Several wanted the recipe! We love them!"

MY REVIEW
fascinator User ID: 7633968 225029
Reviewed Apr. 18, 2015

"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."

MY REVIEW
hbaseley User ID: 3311639 195170
Reviewed Aug. 9, 2014

"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,"

MY REVIEW
nramsey User ID: 3436141 184549
Reviewed Jul. 31, 2014

"Made this last night. Served over grilled chicken with melted mozzarella cheese on toasted hamburger buns. Yummy!"

MY REVIEW
angelasandoval User ID: 2401339 150365
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
MelissaJacob User ID: 7114701 178203
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
pastagrammie User ID: 5636060 191996
Reviewed Aug. 24, 2013

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

MY REVIEW
Baking412 User ID: 6499301 123786
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!"

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