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

Garlic Tomato Bruschetta Recipe

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5 10
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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

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
   (17)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 25, 2015

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

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."

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