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Bruschetta I

Bruschetta I

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    20 m
JANWEISBERGER

JANWEISBERGER

I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
  3. Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
  4. Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
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Reviews

Deb Brundage
99

Deb Brundage

1/25/2004

I lived in Italy for 4 months and this is closer to a true bruschetta (pronounced broo-sket-ta). Rubbing the garlic directly on the bread may make it strong -- but it IS the authentic method -- it's how they did it while I was in Italy. One good suggestion is to drizzle olive oil over the top of the tomatoes. FRESH basil is NECESSARY for this recipe!! Great, Authentic Recipe!! deb

Beckerkorn
60

Beckerkorn

8/20/2006

I absolutely love bruschetta, and this recipe is authentic and very close to the recipe that I use, so I'm reviewing this one to put in a good word for it. The only things that I do differently are to brush the bread with a little olive oil before toasting, and to leave out the onion and instead add shredded mozzerella cheese to the mixture. Cooks, be sure to use Roma plum tomatoes; it's the only way to make bruschetta. I'd also caution people to be careful not to rub too much garlic on the bread; it will overpower the tomato mixture and ruin the recipe! Which would be really, really tragic.

BANSREEPARIKH
47

BANSREEPARIKH

1/25/2004

This was a good recipe. I made some modifications: use dried Italian seasoning instead of the fresh, added a splash of balsamic vinegar and added some salt and crushed red pepper. The basic recipe just seems way too bland. Even with these modifications, I would probably make it stronger tasting next time. Overall, this is a great recipe...just needs some spicing up. Would definitely make it again. Enjoy!

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