Bruschetta with Tomatoes & Capers

Charter Issue, 1990

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Bruschetta, or grilled bread, is a crisper, more flavorful alternative to American garlic bread. Here it's topped with a combination of tomatoes and capers. Munch on this while you prepare the rest of the dinner.

Bruschetta with Tomatoes & Capers

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile


  • 3 large tomatoes
  • 2 tablespoons capers, chopped arugula or chopped fresh basil
  • 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 loaf Italian or French bread, (about 8 ounces)
  • 1 clove garlic, minced


  1. Cut tomatoes in half and squeeze out the seeds. Dice the flesh and combine with capers (or arugula or basil), 1 teaspoon oil, vinegar, salt and pepper.
  2. Shortly before serving, cut bread into 3/4-inch-thick slices. Grill on both sides or broil until lightly toasted.
  3. While the bread is grilling (or toasting), place the remaining 2 tablespoons oil and garlic in a small saucepan and warm on the grill, or if you are using the broiler, over low heat on top of the stove.
  4. Brush one side of bread with the garlic oil and spoon the tomato mixture over top. Serve immediately.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the tomato mixture (Step 1) for up to 2 hours. Bring to room temperature before using.


Per serving: 169 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 23 g carbohydrates; 4 g protein; 2 g fiber; 525 mg sodium; 259 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value), Vitamin C (20% dv), Folate (32% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 1 fat

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Recipe Categories

Total Time
More than 1 hour
Main Ingredient
Vegetarian, other
Preparation/ Technique

Ease of Preparation
Charter Issue, 1990
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