This recipe for tomato bruschetta comes from my frequent contributor, Holly Clegg’s cookbook, Too Hot in the Kitchen. If you love to visit your local farmer’s market, you’ll have many of the the ingredients at your finger tips to make this delicious and healthy party appetizer.
Garden fresh tomato bruschetta appetizer
Nothing says the start of warmer weather like fresh vegetables. If you are lucky enough to have fresh veggies growing in your own yard, I commend you! Personally, I prefer to visit produce stands bountiful with local and seasonal selections.
Every get-together needs an appetizer to appease hungry guests, and in my family, summer wouldn’t be complete without Tomato Bruschetta Appetizer from the Lovin’ No Oven Chapter in my Too Hot in the Kitchen cookbook.
This tomato bruschetta recipe just cannot be beat, especially with home-grown tomatoes and fresh basil – and I can grow that! Although this tomato appetizer recipe has been around for years, no one gets tired of it.
This fresh classic is a cinch to throw together – just chop, toss and spoon it on crusty bread. It’s also easily doubled or tripled so you won’t have to stress about feeding a crowd. Those bright red tomatoes get their color from lycopene, the powerhouse antioxidant proven to reduce the risk of certain cancers.
This Mama’s tips for making this easy tomato bruschetta recipe
While Holly makes her easy tomato bruschetta recipe on French bread, you can easily make this gluten free by using a gluten free bread – just toast it first. Or serve it as a dip with gluten free crackers at your next party or for the kids after school or for the family while you cook dinner. Yum!
Save time when making this easy tomato bruschetta appetizer by buying already chopped Kalamata olives sold by the jar. Or find Kalamata olives at the olive bar in your grocery store.
To seed the tomatoes for the bruschetta topping, cut them in half from side to side. Then gently squeeze the tomato so seeds easily pop out.
Tomato Bruschetta Appetizer
- 1 loaf French bread
- Garlic cloves or minced garlic
- 1 1/2 cups finely chopped tomatoes (about 1 1/2 pounds, seeded)
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped onion
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar or balsamic glaze
- 5-6 fresh basil leaves, chopped or 1 teaspoon dried basil leaves
- 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.
- In bowl, combine all remaining ingredients. When ready to serve, top toasted bread.
- Serving size: 1 piece of bread with 2 tablespoons topping
- Calories: 97
- Calories from Fat: 16 (16%)
- Total Fat: 2g
- Saturated fat: 0g
- Unsaturated fat: 2g
- Sodium: 221mg
- Total Carbohydrates: 17g
- Sugar: 1g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Dietary Exchanges: 1 starch
Picture and recipe used with permission of author.
Originally published on July 16, 2015.