Bruschetta

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4.6 of 5 (20)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 67.1
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.0 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.7 g

View full nutritional breakdown of Bruschetta calories by ingredient
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Number of Servings: 8

Ingredients

    8 Roma (plum) tomatoes, chopped
    1/2 cup diced onion
    3 cloves garlic, minced
    8 basil leaves, chopped
    3 tbsp extra virgin olive oil
    3 tbsp balsalmic vinegar
    salt & pepper to taste

Directions

Chop up the tomatoes, place in bowl. Dice about 1/2 cup onion, place in bowl. Mince 3 large cloves garlic (or more or less to your taste), place in bowl. In a separate bowl, pour olive oil and vinegar. Take a fork and whisk, so as to blend the 2 ingredients together. Then pour into tomato bowl and stir. Cover bowl with plastic wrap (unless you want your fridge to smell like garlic) and place in fridge. Let sit for 30-60 minutes. When you are ready to serve, chop up the basil leaves, stir into the mixture, and add salt and pepper to taste.

Serve with wheat toast squares, and thin slices fresh mozerella cheese, if you'd like. You can also eat plain.

Number of Servings: 8

Recipe submitted by SparkPeople user ORCHIDBLOSSOM.

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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    This was delicious!! I also added melted mozzarella on crostini and then topped with the bruschetta!! - 8/5/09

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  • Incredible!
    2 of 2 people found this review helpful
    My kids loved this recipe! Tasty and not hard to make. - 1/3/08

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  • Incredible!
    1 of 1 people found this review helpful
    Made this for a light dinner ~ delish! I grilled the bread so it was crunchy! - 3/20/11

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent to bring to a get-together. - 5/27/10

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  • Incredible!
    1 of 1 people found this review helpful
    made this for a ladies luncheon and it was great! Put it on toasted French bread, yumo! - 12/5/09

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