Bruschetta I

Bruschetta I


"Looking for a tasty way to use all those summer tomatoes? You've come to the right recipe. This makes a great appetizer or a light meal for 2."


1 h 20 m servings 197 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. Cover and refrigerate for at least 1 hour, allowing flavors to meld before serving.
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Your rating



  1. 93 Ratings


Why are people constantly adding things like cheese, meat and the like to bruschetta? If you want that, make a sandwich! It's hard to improve on this tried and true take on the simple ingredient...

Equals and surpasses many of the more popular restaurant versions

Replace the parmesan cheese by a tablespoon of good balsamic vinegar and this will be a healthier bruschetta. DELICIOUS!

As a novice cook this recipes simplicity called out to me. Very simple preparation, the only thing I tried differently was adding 2 tsp of basalmic vinagar. It really helped kick things up. Deli...

Try actually putting the sliced bread on a real charcoal grill outside first. Toast each side so it has nice grill lines on it, and so the bread almost is burnt a bit on the edges, not just toa...

Great recipe. My family and I couldn't stop eating this, it was so good. I did add some vinegar to the recipe as some other users suggested. I'm glad I did cause it made it that much more good.

This is good even with canned diced tomatoes and dried herbs! My whole family loved it...

i thought it was really great recipe

I made this yesterday for a party a friends houses and everyone raved about it. My GF said it was the best Bruschetta she had ever tasted.