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Tomato and Basil Bruschetta


Tomato and Basil Bruschetta
  • Quick & Easy!
Serves: 6Ready In: 15 minutes

Why We Like It


So easy to make at home -- thank you to our good friend Chef Paul from the Hyatt for providing your delicious bruschetta recipe!  A few years ago, Chef Paul and I served this at a REAL food demo at a local community celebration.  Take advantage of freshly harvested in-season ingredients and you won't be disappointed!

Make the Bruschetta:

  • 7 roma tomatoes (chopped, about 4 cups, or type of tomato of your choice)
  • 1 small red onion (chopped)
  • 2 garlic cloves (finely diced)
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1/4 cup fresh basil leaves (chopped)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Place in a large bowl and stir to combine.

Preheat oven to 400 degrees

Toast bread or pitas:

  • 1 loaf French bread (baguette, Italian bread, or 4 whole wheat pitas)
  • 1 Tbsp olive oil
  • 1 garlic clove (sliced in half, if using bread)

Slice bread into 1/2 inch slices and brush or spray with olive oil.  If using whole wheat pitas, cut them into triangles and brush or spray with olive oil.  Place bread or pitas on a baking sheet and bake for 5 minutes until toasted.  (If using bread, rub garlic on the bread after it comes out of the oven — it adds a ton of flavor!)

Serve and enjoy!

  • 1/4 cup feta cheese (OPTIONAL)

Serve bruschetta mixture on bread or pitas and top with feta cheese if desired.

Nutrition Information for one serving (without optional feta cheese)


  • Calories: 170
  • Fat: 5.5 g
  • Saturated Fat: 0.7 g
  • Total Carbohydrate: 27 g
  • Cholesterol: 0 mg
  • Fiber: 4 g
  • Sugars: 5 g
  • Protein: 5 g
  • Sodium: 220 mg
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