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Recipe: Tomato basil bruschetta

Medically reviewed on April 2, 2018

Serves 6

Dietitian Tip

If you want a drier topping, remove the seeds from the tomato before dicing. (Cut tomato in half and scoop out seeds with your finger or a spoon.)

Ingredients

  • 1/2 whole-grain baguette, cut into six 1/2-inch-thick diagonal slices
  • 2 tablespoons chopped basil
  • 1 tablespoon chopped parsley
  • 2 cloves garlic, minced
  • 3 tomatoes, diced
  • 1/2 cup diced fennel
  • 1 teaspoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon black pepper

Directions

Toast baguette slices in 400 F oven until lightly browned. Mix all other ingredients together. Spoon mixture evenly over toasted bread. Serve immediately.

Nutritional Analysis (per serving)

Serving Size1 slice
Calories110
Carbohydrate20 g
Cholesterol0 mg
Fiber4 g
Protein3 g
Sodium123 mg
Monounsaturated Fat1 g
Saturated Fat< 0.5 g
Total Fat2 g

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