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

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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


  • 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

2 piece: 156 calories, 6g fat (1g saturated fat), 1mg cholesterol, 347mg sodium, 22g carbohydrate (0g sugars, 1g fiber), 4g protein


  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

Light-Bodied White Wine

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

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Reviewed Jul. 26, 2015

"I make bruschetta often, especially with the fresh basil on my patio! I find a tip to follow is to scoop out the insides of the tomatoes(save to add to spag sauce) and turn the tomatoes upside down on paper towel on a cooling rack. Then dice and continue with the other ingredients. I also since the contents sit and marinate, is to place the whole mixture into a colander quickly and get the access off. Again keep that liquid remain to add to your spag sauce! Hope this helps."

Reviewed Apr. 25, 2015

"Delicious recipe, will definitely make again! It did get watery at the bottom overnight though."

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."

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."

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."

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."

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."

Reviewed Jul. 20, 2011


mitzy white
Reviewed Feb. 28, 2011

"My husband made this Sunday morning.

He used a large can 16oz. ?? diced tomatoes with herbs drained instead of fresh tomatoes. He used dried basil instead of fresh so reduced the amount to 2 talespoons.
For a late lunch, we served it with sliced homemade whole wheat bread toasted with melted cheese. I also served ham & cheese omelettes baked in large muffin cups.
The bruschetta was delicious, a definite "Keeper". Both items were a big success. My sister-in-law loved the idea of baking the omelettes in the muffin tins & was thrilled to take home the bruchetta recipe. She had never considered using canned tomatoes to make her own. Now she will be able to make it like the one she fondly remembers eating at a restaurant several years ago.
Thank you Taste of Home for another great tasting recipe!
Marilyn from Montreal Quebec Canada"

Reviewed Oct. 16, 2010

"This is delicious!! My kids can't get enough of it. Very easy and so worth it."

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