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Refreshing Tomato Bruschetta

“This recipe’s best with sun-warmed tomatoes and basil fresh from the garden,” says Greta Igl of Menomonee Falls, Wisconsin. “My husband and I love this so much, we can make a meal of it alone!”
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 3 teaspoons olive oil, divided
  • 4 slices French bread (1/2 inch thick)
  • 1 garlic clove, cut in half lengthwise
  • 3/4 cup chopped seeded tomato
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon minced fresh parsley
  • 1/2 teaspoon red wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Brush 1/2 teaspoon oil over 1 side of each slice of bread; place bread on a baking sheet. Bake at 350° for 5-7 minutes or until lightly browned. Rub cut side of garlic over bread.
  • Meanwhile, in a small bowl, combine the tomato, basil, parsley, vinegar, salt, pepper and remaining 1 teaspoon oil. Spoon onto bread; serve immediately.
Nutrition Facts
2 each: 155 calories, 8g fat (1g saturated fat), 0 cholesterol, 327mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
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Reviews

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Average Rating:
  • yadavniv
    Oct 21, 2013

    sadsdsads

  • apw3563
    Jun 19, 2013

    No comment left

  • 3533550
    Apr 26, 2012

    nice

  • meganann1188
    Aug 6, 2011

    I made this recipe to be an appetizer for a romantic dinner with my boyfriend. It went wonderful with Chicken Alfredo, he told me he couldn't wait to have it again!

  • GargAkhil
    May 14, 2011

    This is nice recipe i will try again

  • AkhilGarg
    May 3, 2011

    No comment left

  • chemicalmarty
    Mar 1, 2011

    the tipic italian "bruschetta"

  • tankala13
    Jan 13, 2011

    No comment left

  • PrincessPeanut
    Dec 31, 2010

    I make this all the time and it is utterly delicious. We grow plum tomatoes in the summer specifically for this. It's a delicious little nosh while waiting for supper. A tiny pinch of sugar makes the tomatoes pop.

  • niteshrd
    Nov 17, 2009

    No comment left