Rating: 4.52 stars
589 Ratings
  • 5 star values: 369
  • 4 star values: 173
  • 3 star values: 39
  • 2 star values: 3
  • 1 star values: 5

This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.

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Ingredients

6
Original recipe yields 6 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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  • In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.

  • Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

Nutrition Facts

176 calories; protein 5.6g; carbohydrates 22.4g; fat 7.2g; cholesterol 3.7mg; sodium 288.4mg. Full Nutrition
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Reviews (399)

Most helpful positive review

Rating: 5 stars
12/19/2006
I love this recipe and have been making it for years when I have people over...and EVERYONE always wants more. I have always made the same alterations as most people here- add some minced garlic! The other change I make is to toast the bread alone after i have brushed it with the olive oil. Once it is toasted (heres a trick I learned from a gourmet chef)- you cut 1 or 2 garlic cloves in half width-wise and rub it on the tops of the toasted bread before spooning the tomato mixture onto it. For a kid-friendly recipe, I sprinkle a bit of grated cheddar on top and throw them back under the broiler for 30-60 seconds... Try this recipe! Its wonderful! Read More
(197)

Most helpful critical review

Rating: 2 stars
12/20/2006
This is a good base for bruchetta recipe but there are a few things that are missing or can help make it better. First off, a little sugar really brings out the flavor of the tomatoes. Seondly I add a swirl of balsamic vinegar. I also sometimes add capers in for a nice touch. I also use a shallot instead of onion but either is fine. I do think it's important to toast the bread before putting the tomato mixture on there, otherwise it's too soggy. Just drizzle some olive oil on there and salt an pepper and then toast for just a few minutes. Gives it a nice crunch. Read More
(419)
589 Ratings
  • 5 star values: 369
  • 4 star values: 173
  • 3 star values: 39
  • 2 star values: 3
  • 1 star values: 5
Rating: 2 stars
12/20/2006
This is a good base for bruchetta recipe but there are a few things that are missing or can help make it better. First off, a little sugar really brings out the flavor of the tomatoes. Seondly I add a swirl of balsamic vinegar. I also sometimes add capers in for a nice touch. I also use a shallot instead of onion but either is fine. I do think it's important to toast the bread before putting the tomato mixture on there, otherwise it's too soggy. Just drizzle some olive oil on there and salt an pepper and then toast for just a few minutes. Gives it a nice crunch. Read More
(419)
Rating: 5 stars
12/18/2006
I love this recipe and have been making it for years when I have people over...and EVERYONE always wants more. I have always made the same alterations as most people here- add some minced garlic! The other change I make is to toast the bread alone after i have brushed it with the olive oil. Once it is toasted (heres a trick I learned from a gourmet chef)- you cut 1 or 2 garlic cloves in half width-wise and rub it on the tops of the toasted bread before spooning the tomato mixture onto it. For a kid-friendly recipe, I sprinkle a bit of grated cheddar on top and throw them back under the broiler for 30-60 seconds... Try this recipe! Its wonderful! Read More
(197)
Rating: 3 stars
12/07/2003
Everything about this recipe is great, except I feel it is missing one major ingredient: GARLIC! I added garlic to mine and it was wonderful. Read More
(197)
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Rating: 5 stars
01/05/2004
Garlic is a must for this recipe. I used a crusty french bread rather than italian bread. If you're thinking of trying this recipe go for it. Read More
(60)
Rating: 5 stars
01/05/2004
very good -- I used much less onion 3x as much basil and I added garlic. 6 small Roma tomatoes made enough for a baguette (maybe 15 slices). Read More
(45)
Rating: 5 stars
01/05/2004
Best ever and so easy. Don't have fresh tomatoes? Use drained diced tomatoes from the can. Hard to tell the difference. We love this! Read More
(43)
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Rating: 5 stars
01/05/2004
Add the garlic and you can't go wrong. I fixed this with Baked Zitti and my dinner guest were ready to leave tips on the table. Read More
(41)
Rating: 5 stars
12/12/2003
Wonderful and impressive. Made this for a party the other night and everyone loved it. I added garlic to this mixture. I love the way the vegetables have a soft roasted look to them. I have been sharing this recipe with others too. I made the mixture ahead of time and cut up the bread beforehand too storing the bread in a plastic wrap. It was so easy to pop into the oven and within no time was done. Great recipe. Read More
(35)
Rating: 5 stars
01/05/2004
Delicious! I added garlic to the recipe as well and used about twice the recommended amount of cheese for my cheese loving family. I had a few left over slices and they were even better the next day! Read More
(35)