Bruschetta with Tomato and Basil

Mary McDonnell • Retired Cleveland Clinic Center for Specialized Women's Health Registered Nurse

Bruschetta with Tomato and Basil

Italian bruschetta is a wonderful way to capture the flavors of ripe summer tomatoes, fresh garden basil and garlic.


  • 6 or 7 plum tomatoes or regular tomatoes (1½ lbs)
  • 3 cloves of garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped
  • 2 baguettes


  1. In a bowl, add the chopped tomatoes (should be about 1/4 inch pieces).
  2. Also add the minced garlic, balsamic vinegar, extra virgin olive oil and chopped basil leaves (1/4 inch pieces) to the bowl.
  3. Stir the ingredients and cover (if not serving immediately, store the bowl in the refrigerator overnight).
  4. Cut the baguette into 1/4 - 1/2 inch slices and place on a cookie sheet.
  5. Place 1 teaspoon full of the bowl ingredients on each slice of baguette.
  6. Sprinkle Parmesan cheese, 3 cheese Mexican, feta or whatever kind of cheese you like on top of each baguette slice.
  7. Bake at 450°F for 5-6 minutes.

Yields 16 servings (each baguette loaf cut into 8 slices)

Nutritional Analysis (per serving)

Nutritional analysis totals below are per 1/16 of recipe

  • 116 calories
  • 19 carbohydrates
  • 3 grams protein
  • 3 grams fat
  • <1 gram fiber
  • <1 gram cholesterol
  • 197 grams sodium