Bruschetta with Tomatoes

The EatingWell Healthy in a Hurry Cookbook (2006)

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Fresh summer tomatoes seasoned with fresh basil tops grilled bread in this perfect summer appetizer.

Bruschetta with Tomatoes

Makes: 4 servings

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  • 2 large tomatoes, seeded and chopped
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon red-wine vinegar
  • 1/2 teaspoon finely chopped garlic
  • Salt & freshly ground pepper, to taste
  • 8 3/4-inch-thick slices crusty Italian bread


  1. Preheat grill. Combine the tomatoes with 2 teaspoons oil, vinegar and garlic and season to taste with salt and pepper. Brush the bread on both sides with the remaining 2 tablespoons oil and grill, flipping once, until lightly toasted on both sides. Top with the tomato mixture.


Per serving: 164 calories; 10 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 17 g carbohydrates; 4 g protein; 3 g fiber; 132 mg sodium; 184 mg potassium.

Nutrition Bonus: Vitamin C (71% daily value), Folate (16% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 2 fat

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