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.

Ann Lovejoy
Source: EatingWell Magazine, Charter Issue 1990


Recipe Summary

30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.

  • Shortly before serving, cut bread into 3/4-inch-thick slices. Grill on both sides or broil until lightly toasted.

  • 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.

  • Brush one side of bread with the garlic oil and spoon the tomato mixture over top. Serve immediately.


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

Nutrition Facts

169 calories; protein 4.4g 9% DV; carbohydrates 22.8g 7% DV; exchange other carbs 1.5; dietary fiber 2.2g 9% DV; sugars 2.7g; fat 7g 11% DV; saturated fat 1.1g 6% DV; cholesterolmg; vitamin a iu 771.2IU 15% DV; vitamin c 12.6mg 21% DV; folate 128.6mcg 32% DV; calcium 42.3mg 4% DV; iron 1.4mg 8% DV; magnesium 20.7mg 7% DV; potassium 261.8mg 7% DV; sodium 535.6mg 21% DV; thiamin 0.2mg 21% DV.