Bruschetta with Tomato and Basil

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

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


  • 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