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

Garlic Tomato Bruschetta Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12 servings

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons chopped fresh basil
  • 3 to 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium tomatoes, diced
  • 2 tablespoons grated Parmesan cheese
  • 1 loaf (1 pound) unsliced French bread

Nutritional Facts

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.

Directions

  1. In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
  2. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately. Yield: 12 servings.
Originally published as Garlic Tomato Bruschetta in Taste of Home June/July 2002, p19

Nutritional Facts

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.

Light-Bodied White Wine

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

Reviews for Garlic Tomato Bruschetta

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 6, 2014

This was okay but it had to much bite for me- so I added about a tablespoon of balsamic vinegar and a few tablespoons of feta cheese crumbles and let it rest. We loved it! Next time will lighten the olive oil amount and doubt I would miss it.

MY REVIEW
Reviewed Nov. 9, 2013

Super yummy bruschetta. The only change I made to this recipe was the addition of fresh sliced green onions. I had a bumper crop of them and this was another way of using them.

MY REVIEW
Reviewed Dec. 27, 2012

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.

MY REVIEW
Reviewed Apr. 30, 2012

Very good - I used cilantro instead of basil and added a little chopped onion and a splash of white wine vinegar.

MY REVIEW
Reviewed Oct. 27, 2011

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.

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