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Angel's Yummy Bruschetta

Angel's Yummy Bruschetta


"A delicious Italian appetizer that was divided and revised and modified over several years. I hope you enjoy it ..."
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25 m servings 167 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C).
  4. Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.

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Read all reviews 116
  1. 155 Ratings

Most helpful positive review

My only complaint about this recipe isthe bread was a bit dry next time i will probably brush some olive oil infused with gralic onto the toasted baugette slices. I did like that mozzerella was ...

Most helpful critical review

I thought this was only so so.

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My only complaint about this recipe isthe bread was a bit dry next time i will probably brush some olive oil infused with gralic onto the toasted baugette slices. I did like that mozzerella was ...

I used 5 plum tomatoes, about 1/4 red onion, 1/2 tsp dry basil, 1/2 tsp minced fresh garlic, a dash of oregano, and topped finished brushetta with feta cheese crumbles. Original recipe has too ...

I like my bread a little crispy for bruschetta, so I broiled the slices for 5 minutes and then topped with everything but the cheese.

It is very fast and easy. I personally thought it could use a little more seasoning. It was good I will keep this one.

I think olive oil is a missing ingredient here--I drizzled it on before adding the cheese. Also, shredded parmesan is our personal preference with bruschetta to mozzerella. More traditional fo...

OUT OF THIS WORLD!! My picky mother and husband both loved this. My mother who rarely eats a bite of bread ate two pieces. I did make a couple of previously suggested changes; added a tablesp...

This is really good... I made a couple of changes and minced some black olives and added it to the tomato mixture and also added a splash of olive oil..On the bread I spread a very thin layer of...

Wonderful taste! I added just about a ½ teaspoon of oil and a ½ teaspoon of red wine vinegar. It adds extra flavor!

I made it last night and it was very nice. As a garlic lover I added 3 large cloves instead of the one and I used home made Italian herb bread instead.

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