Healthier Double Tomato Bruschetta

A delicious and easy appetizer that’s made healthier with whole grain bread, reduced-fat cheese, and less oil.

Original recipe makes 12 servings


1 loaf whole grain artisan bread, cut into 3/4-inch slices
6 roma (plum) tomatoes, chopped
1/2 cup ready-to-eat sun-dried tomatoes, chopped
3 cloves minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 cup fresh basil, stems removed and leaves chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded part-skim mozzarella cheese

  • PREP

    15 mins

  • COOK

    10 mins


    25 mins


  1. Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
  2. Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
  3. Broil the bread until slightly brown, about 1 to 2 minutes.
  4. Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
  5. Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.


Calories: 158 kcal
Carbohydrates: 19.6 g
Cholesterol: 6 mg
Fat: 5.5 g
Fiber: 3.5 g
Protein: 8 g
Sodium: 315 mg