Tomato Bruschetta

Topics: Recipes
tomato bruschetta

Preparation Time:  10 minutes
Cooking Time:  8 minutes
Servings  4
Serving Size:  16 crostini


1 small whole wheat or French bread baguette (8 ounces)
Olive oil cooking spray
1 tablespoon extra virgin olive oil
3 large garlic cloves, unpeeled
2 medium tomatoes (about 12 ounces), chopped (about 2 cups)
1 tablespoon chopped fresh basil
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper


Heat oven to 450 degrees. Cut bread crosswise into sixteen ½-inch thick slices. Spray cooking spray lightly over each slice and arrange on a baking sheet. Bake 6 to 8 minutes or until lightly toasted. Cool at room temperature. Meanwhile, heat a small skillet over medium-heat until hot. Add garlic cloves; cook until the skin is slightly charred, about 5 minutes, turning garlic occasionally. Cool, peel and chop garlic. Use the back of a large knife to mash garlic to a paste. Combine tomatoes, garlic, basil, salt and pepper. Spoon mixture over toasted bread.


For an extra rustic, smoky flavor, grill the bread briefly on both sides on a wood-burning outdoor grill!


You can use canned, drained whole plum tomatoes for a slightly more acidic, cooked flavor. And though you don’t have to roast the garlic, it makes the flavor more sweet and subtle if you do. Instead of 3 roasted cloves, one clove of minced fresh is plenty.

Nutrition Facts:

Fat Calories: 53.00 g
Total Fat:  5.90 g
Sat. Fat:  0.80 g
Cholesterol:  0.00 mg
Total Carbohydrate:  33.00 g
Fiber:  2.50 g
Sugars:  4.60 g
Protein:  6.30 g