Tomato Bruschetta

Tomato Bruschetta

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Joy Cowling Andrews 9

"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."
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40 m servings 248 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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Just REALLY good! The next time that I make this, I'll try using white balsamic because you will lose the vibrant red color if it sits too long. White is milder in flavor, but it would be wort...

I made this for the Recipe group selection of the week. Instead of heating the house up with the oven, we made this on the gas grill. Turned out perfect using an Italian bread loaf. Cut the loaf...

Yum! I have cherry tomatoes and basil growing out my ears this year. This was a great recipe to use them in. It's an easy recipe to use what's growing in your garden. I have mild banana instead ...

I made this for the RECIPE GROUP. I followed the recipe using all the ingredients; but, because I wanted a cold appetizer, I used the mozzarella as a garnish rather than melting it in the oven....

Recipe Group Selection: 23, August 2014 ~ I made a small batch using white balsamic vinegar rather than the brown balsamic. We really enjoyed this, but you do need to let the flavor meld for a...

This was super tasty even after I modified it. who doesn't? took out the oil and cheese to make it healthier and let it sit. Even used dried basil and onion as I made this last minute and it was...

Family LOVES this. Usually make it as is, which it's great. When they've begged for it and I don't have all of the ingredients, I have subbed shaved parm for the mozz and have even used canned...

Made this for Recipe Group...BIG HIT! I used Italian bread, so it was more like a 'garlic bread' type thing to go w/ our pasta dinner. I used a mix of yellow and cherry tomatoes from the garden....

Left out the peppers, onion, and mozzarella. Just use fresh garden tomatoes, good olive oil, fresh basil and parmesan freshly grated, garlic salt and pepper. This dish is a winner, but don't...

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