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Tomato Basil Bruschetta

 Tomato Basil Bruschetta
This is one of the appetizers my friends request most. There is rarely any left over when I serve it. The red pepper flakes and basil add a nice little kick to the taste. -Barbara McCalley, Allison Park, Pennsylvania
20 ServingsPrep/Total Time: 30 min.


  • 3 tablespoons olive oil, divided
  • 1 loaf (1 pound) Italian bread, cut into 1/2-inch slices
  • 1-1/2 cups chopped seeded plum tomatoes
  • 1 jar (4 ounces) diced pimientos, rinsed and drained
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Romano cheese
  • Fresh basil leaves


  • Using 2 tablespoons oil, lightly brush one side of bread slices.
  • Place bread oil side up on an ungreased baking sheet. Bake at
  • 350° for 15 minutes or until lightly browned.
  • In a large bowl, combine the tomatoes, pimientos, chopped basil,
  • vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in
  • cheese.
  • Place a whole basil leaf on each slice of toast bread. Top with
  • tomato mixture. Drizzle with remaining olive oil. Serve immediately.
  • Yield: 20 appetizers.

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Tomato Basil Bruschetta (continued)

Nutritional Facts: One serving piece equals 85 calories, 3 g fat (1 g saturated fat), trace cholesterol, 168 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.