Bruschetta I

Bruschetta I


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


20 m servings 90 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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

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  • Prep

  • Cook

  • Ready In

  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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  1. 70 Ratings


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 --...

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...

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 r...

I use less onion add minced garlic to the bruschetta instead of rubbing it on the bread. Using dried basil works fine. I always add some salt to taste. For an extra treat, serve on top of hom...

What a wonderful recipe. Everyone loved it but had to keep a few pieces aside without the garlic. The children found them hot. I served them at a party where I had a basket of the prepared bagu...

I substituted a sweet onion for a red onion, and instead of fresh basil i used dried basil. I thought it was better using those, but i shared it with a class of grade 8's and about 93% loved it!

Very easy and very tasty!

Also good with a little bit of rosemary for flavor.

I have never had this before. My husband had and he said that it was great, HE loved it. It was so much fun to make.