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Garlic Tomato Bruschetta

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
  • 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

Directions

  • In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
  • 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.

    Reviews

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    Average Rating:
    • CamSlam
      Sep 2, 2020

      Delicious! My son, who is a very good cook, said this was the best bruschetta he has ever had. Anywhere including Italy! Of course I added more garlic! The key, I believe, is marinating it as long as possible before serving!

    • Victoria
      Aug 4, 2020

      No comment left

    • joseph
      Dec 11, 2019

      Liked it a lot , and any suggestions if you don't have basil ? Went to store and not there , and not into going to another store . ha

    • kparmar24
      Jul 12, 2017

      Nice recipe to cook

    • dublinlab
      Aug 19, 2016

      This is very tasty, vine ripe tomatoes are such a treat. Janet VFE

    • divachefrn
      Jul 26, 2015

      I make bruschetta often, especially with the fresh basil on my patio! I find a tip to follow is to scoop out the insides of the tomatoes(save to add to spag sauce) and turn the tomatoes upside down on paper towel on a cooling rack. Then dice and continue with the other ingredients. I also since the contents sit and marinate, is to place the whole mixture into a colander quickly and get the access off. Again keep that liquid remain to add to your spag sauce! Hope this helps.

    • 17sebenedict
      Apr 25, 2015

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

    • pmmarti
      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.

    • ebramkamp
      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.

    • MomsCafe
      Feb 16, 2013

      No comment left