Tomato and Basil Bruschetta

Tomato and Basil Bruschetta
tomato and basil bruschetta
Yield: 12 servings
  • 8 ripe Roma tomatoes, gently rubbed under cold running water, chopped
  • 1-2 cloves garlic, gently rubbed under cold running water, minced
  • 1/2 cup onion, scrubbed with clean vegetable brush under running water, chopped
  • 8 fresh basil leaves, gently rubbed under running water, chopped OR 1 teaspoon dried basil
  • 3 Tablespoons olive oil, divided
  • 1 teaspoon balsamic vinegar
  • 1 loaf French-style bread, cut into ½ -inch thick slices


  1. Wash hands with soap and water.
  2. In a large bowl, combine the tomatoes, garlic, onion, basil, 1 Tablespoon olive oil and vinegar. Season with salt and pepper, to taste. Stir gently and set aside.
  3. Arrange bread on a baking sheet in a single layer. Pour 2 Tablespoons of olive oil in a small bowl. Brush bread slices with a small amount of olive oil. Set oven to broil. Broil the bread for 3-5 minutes. Watch closely, as the bread will toast quickly.
  4. Top each slice of bread with tomato mixture*.
  5. Store leftover tomato mixture in a sealed container in the refrigerator for up to four days.

*Top toasted bread with tomato mixture right before eating, as the bread will become soggy. 

Nutrition Information:

  • Serving Size (1/12 of recipe):
  • Calories 200
  • Total Fat 4g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 300mg
  • Total Carbohydrates 34g
  • Fiber 2g
  • Total Sugars 2g, includes 1g Added Sugars
  • Protein 5g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 6%
  • Potassium 4%
Nutrition Software Used: 
ESHA Food Processor