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Garlic Tomato Bruschetta

Total Time

Prep: 30 min. + chilling

Makes

12 servings

This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother's bruschetta recipe and added fresh tomatoes! It's one of the yummiest bruschetta recipes I've found. —Jean Franzoni, Rutland, Vermont

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

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.

Test Kitchen Tips
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures.
  • Give one of our favorite Italian recipes a try.
  • Nutrition Facts

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