Tomato Bruschetta

Tomato Bruschetta

Summer Sensation! Nothing beats fresh tomatoes, fresh basil and Kalamata’s (from the olive bar) for this top-notch refreshing pick-up. This recipe is from Holly Clegg's cookbook, trim&TERRIFIC® Gulf Coast Favorites. Enjoy more delicious Holly Clegg recipes at


Makes 16 servings (bread with about 2 tablespoons topping)

  • 1 loaf French bread
  • Garlic cloves or minced garlic
  • 1 ½ cups finely chopped tomatoes (about 1 ½ pounds seeded)
  • ¼ cup chopped Kalamata olives
  • ¼ cup chopped onion
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 5-6 fresh basil leaves, chopped or 1 teaspoon dried basil leaves


  1. Preheat oven 450°F. Slice French bread into thin slices and bake about 10 minutes or until crispy. Remove from oven and rub garlic clove across top.
  2. In bowl, combine all remaining ingredients. When ready to serve, top toasted bread.

Nutritional Analysis (per serving)

  • Calories 97
  • Calories from fat 16%
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 221mg
  • Carbohydrate 17g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 4g
  • Dietary Exchanges: 1 starch