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Tomato Bruschetta

Yields8 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins

Toasted, garlic-rubbed bread topped with tomatoes, basil, mozzarella, and extra-virgin olive oil. Makes about 16 pieces.

Tomato bruschetta with mozzarella and basil on a wooden board

Topping

 1 ½ lbs ripe Roma or cherry tomatoes, diced
 ½ tsp salt
 1 clove garlic, minced
 ¼ cup fresh basil, torn
 2 tbsp extra-virgin olive oil
 ¼ tsp black pepper
 4 oz fresh mozzarella, cubed

Toast

 1 baguette or rustic loaf, sliced 1/2 inch thick
 2 tbsp olive oil, for brushing
 1 clove garlic, halved
 balsamic glaze, optional
1

Drain the tomatoes. Toss the diced tomatoes with salt and drain in a sieve for 10 minutes.

2

Mix the topping. Combine the tomatoes with minced garlic, basil, olive oil, and pepper. Fold in the mozzarella.

3

Toast. Brush the bread with oil and toast or grill 2–3 minutes per side until golden.

4

Rub with garlic. Immediately rub each warm slice with the cut side of the garlic clove.

5

Assemble. Spoon the topping onto the toast, drizzle with balsamic glaze if using, and serve right away.

Nutrition Facts

8 servings

Serving size

2 pieces

Amount per serving
Calories205
% Daily Value *
Total Fat 10g13%

Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 11mg4%
Sodium 383mg17%
Total Carbohydrate 21g8%

Dietary Fiber 2g8%
Total Sugars 3g
Protein 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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