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

Garlic Tomato BruschettaPhoto: Taste of Home
Servings Prep Time
12servings 30minutes + chilling
Servings Prep Time
12servings 30minutes + chilling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
  2. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.
Recipe Notes

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 flavour for cold foods, but they smoke at lower temperatures.

Nutrition Facts
2 pieces : 156 calories, 6g fat (1g saturated fat), 1mg cholesterol, 347mg sodium, 22g carbohydrate (0 sugars, 1g fibre), 4g protein.