Tomato Bruschetta


This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.

Original recipe makes 10 servings


2 large tomatoes, diced
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1/4 cup olive oil
10 leaves fresh basil, chopped
2 cloves garlic, minced
1 (1 pound) loaf French bread, cut into 1/4-inch slices
1/4 cup olive oil
1/4 cup shredded mozzarella cheese

  • PREP

    20 mins

  • COOK

    5 mins


    40 mins


  1. Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
  2. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
  3. Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
  4. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
  5. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.


Calories: 248 kcal
Carbohydrates: 28.8 g
Cholesterol: 2 mg
Fat: 12.2 g
Fiber: 1.8 g
Protein: 6.5 g
Sodium: 313 mg