Bruschetta With Tomatoes

This is an easy, yet very tasty recipe that is a perfect way to start almost any meal. I have served these as appetizers at family barbeques, as well as at more formal dinner parties. The only key is to use very tasty tomatoes. I find that unless tomatoes are in season, the small grape or cherry tomatoes have the best flavor. You can also top the bruschetta with shaved Parmesan cheese, or mix some chopped capers into the tomato mixture.

Why Healthy

  • Tomatoes are rich in Lycopene, vitamin C, potassium, iron, and fiber.
  • Foods high in fiber such as whole grain bread have been shown to help prevent colon cancer and possibly breast cancer. Whole grain bread also is high in iron, folic acid, vitamin E, copper, vitamin B6 and the three major B vitamins.



Tomato Bruschetta

A delicious snack or appetizer when fresh, ripe tomatoes are available.

Yield: Serves 4-6

Prep Time: 15 mins

Cook Time: 10 mins


1 Loaf Crusty Wholegrain Italian Bread -- Baguette
2 Cloves Garlic
1/8 Cup Good Olive Oil
3 Cups Ripe Tomatoes, Cut Into 1/2 Inch Pieces
3 Tablespoons Fresh, Chopped Basil Leaves
Salt & Pepper
3 Tablespoons Fresh, Chopped Basil


Mix together the tomatoes with a tablespoon of olive oil, chopped basil, salt, pepper and set aside. Cut the bread into slices about 3/4 inches thick.
Either place under a broiler, or cook on a grill, and cook untill just golden.
Turn the slices over and repeat.
Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts.
Next brush a little olive oil on each toast.
Top with the tomato mixture and serve immediately.


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