Classic Bruschetta

Related recipes: Appetizers, Corn-Free, Dairy-Free, Easy, Egg-Free, Fall, Garlic, Heart-Healthy, Herbs, Holiday and Festive, Low-Carb, Low-Fat, Low-Sugar, Summer, Tomatoes, Vegan, Vegetarian

Recipe Image

Lightly grilled garlic scented toasts, topped with chopped tomatoes and basil—a summertime treat!

Preparation facts

Servings: 6

Yield: 6 bruschettas

Ingredients

3 medium tomatoes, very ripe,

1 bunch (70g) fresh basil, chopped (about 3/4 cup)

2 tsp (10mL) olive oil, extra virgin is best

2 cloves garlic

6 slices Italian bread, preferably a coarse, country style bread, cut into thick slices

Salt and pepper to taste (sea salt if on a corn-free diet*)

Directions

Chop tomatoes into small pieces.

Allow to rest for a few minutes; combine with chopped basil and olive oil in a small bowl.

Meanwhile prepare the toasts. Peel the garlic cloves and cut in half. Toast the bread either under the broiler, over a grill, or in the toaster.

Rub the toasts with the cut side of the garlic, so that each piece is fragrant with garlic.

Place about 3 Tbsp (40g) of the tomato mixture on each toast. (The amount will vary depending on how big the tomatoes are and personal taste.)

Place all six slices of the bruschetta on a serving dish and serve as an appetizer.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition facts

Serving Size 1 serving
Calories 102
Calories from Fat 23 (23%)
% Daily Value*
4%Total Fat 3g
2%Saturated Fat 0.5g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1.4g
0%Cholesterol 0mg
11%Sodium 271mg
3%Potassium 111mg
6%Total Carbohydrate 17g
5%Dietary Fiber 1.2g
Sugars 1g
Sugar Alcohols 0g
6%Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.