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Rating: 4.35 stars
72 Ratings
  • 5 star values: 34
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
5 mins
total:
20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.

  • Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.

  • Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

Nutrition Facts

90 calories; protein 3.8g; carbohydrates 17.8g; fat 0.6g; sodium 186.3mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I lived in Italy for 4 months and this is closer to a true bruschetta (pronounced broo-sket-ta). Rubbing the garlic directly on the bread may make it strong -- but it IS the authentic method -- it's how they did it while I was in Italy. One good suggestion is to drizzle olive oil over the top of the tomatoes. FRESH basil is NECESSARY for this recipe!! Great, Authentic Recipe!! deb Read More
(111)

Most helpful critical review

Rating: 3 stars
01/25/2004
I substituted a sweet onion for a red onion and instead of fresh basil i used dried basil. I thought it was better using those but i shared it with a class of grade 8's and about 93% loved it! Read More
(18)
72 Ratings
  • 5 star values: 34
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/25/2004
I lived in Italy for 4 months and this is closer to a true bruschetta (pronounced broo-sket-ta). Rubbing the garlic directly on the bread may make it strong -- but it IS the authentic method -- it's how they did it while I was in Italy. One good suggestion is to drizzle olive oil over the top of the tomatoes. FRESH basil is NECESSARY for this recipe!! Great, Authentic Recipe!! deb Read More
(111)
Rating: 5 stars
08/20/2006
I absolutely love bruschetta, and this recipe is authentic and very close to the recipe that I use, so I'm reviewing this one to put in a good word for it. The only things that I do differently are to brush the bread with a little olive oil before toasting, and to leave out the onion and instead add shredded mozzerella cheese to the mixture. Cooks, be sure to use Roma plum tomatoes; it's the only way to make bruschetta. I'd also caution people to be careful not to rub too much garlic on the bread; it will overpower the tomato mixture and ruin the recipe! Which would be really, really tragic. Read More
(62)
Rating: 4 stars
01/25/2004
This was a good recipe. I made some modifications: use dried Italian seasoning instead of the fresh added a splash of balsamic vinegar and added some salt and crushed red pepper. The basic recipe just seems way too bland. Even with these modifications I would probably make it stronger tasting next time. Overall this is a great recipe...just needs some spicing up. Would definitely make it again. Enjoy! Read More
(47)
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Rating: 4 stars
01/25/2004
I use less onion add minced garlic to the bruschetta instead of rubbing it on the bread. Using dried basil works fine. I always add some salt to taste. For an extra treat serve on top of homemade garlic bread or top with a little feta cheese or mozerella. Mmmmm.... Read More
(30)
Rating: 5 stars
12/07/2003
What a wonderful recipe. Everyone loved it but had to keep a few pieces aside without the garlic. The children found them hot. I served them at a party where I had a basket of the prepared baguettes and people spooned them on themselves. Worked out great! Read More
(23)
Rating: 3 stars
01/25/2004
I substituted a sweet onion for a red onion and instead of fresh basil i used dried basil. I thought it was better using those but i shared it with a class of grade 8's and about 93% loved it! Read More
(18)
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Rating: 4 stars
01/25/2004
Also good with a little bit of rosemary for flavor. Read More
(14)
Rating: 4 stars
01/25/2004
Very easy and very tasty! Read More
(14)
Rating: 4 stars
01/25/2004
I have never had this before. My husband had and he said that it was great HE loved it. It was so much fun to make. Read More
(13)