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Tomato Basil Bruschetta

Total Time

Prep/Total Time: 30 min.

Makes

20 appetizers

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
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Ingredients

  • 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

Directions

  1. 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.
  2. In a large bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in cheese.
  3. Place a whole basil leaf on each slice of toast bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately.

Nutrition Facts

1 piece: 85 calories, 3g fat (1g saturated fat), 1mg cholesterol, 168mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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