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Bruschetta with Tomato and Basil

Bruschetta with Tomato and Basil

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

Mary McDonnell, RN, Center for Specialized Women's Health at Cleveland Clinic
Nurse Advocate for the Center for Specialized Women's Health at Cleveland Clinic


  • 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


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

Nutritional Analysis (per serving)

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

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

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