Tomato Basil Bruschetta

Name: Tomato Basil Bruschetta
Yield: 12 servings
Ingredients: 8 tomatoes (ripe, Roma plum, chopped); 2 garlic clove (minced); 1/2 large onion (chopped); 6 basil leaves (fresh); 2 tablespoons olive oil (or cooking oil of your choice); salt (optional, to taste); black pepper (optional, to taste); 2 French bread baguette (or Italian, cut into 1/2 inch diagonal slices)

Source: Healthy Eating Recipes University of Nebraska Cooperative Extension

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This delicious appetizer is a great way to use ripe tomatoes and basil from your garden. Serve with toasted bread on the side for a quick and delicious appetizer for your family or at your next get-together.

Makes

12 servings

Ingredients

8 tomatoes (ripe, Roma plum, chopped)
2 garlic clove (minced)
1/2 large onion (chopped)
6 basil leaves (fresh)
2 tablespoons olive oil (or cooking oil of your choice)
salt (optional, to taste)
black pepper (optional, to taste)
2 French bread baguette (or Italian, cut into 1/2 inch diagonal slices)

Directions

Wash hands with soap and water.
Preheat oven to 400 °F.
Combine tomatoes, garlic, onion, basil, and olive oil in a bowl. Season with salt and freshly ground black pepper, to taste (optional). Set aside.
Arrange bread on a baking sheet in a single layer. Bake about 5 to 7 minutes until it begins to brown slightly.
Remove bread from oven and transfer to a serving platter.
Serve the tomato mixture in a bowl with a serving spoon and let everyone help themselves. Or place some on each slice of bread before serving. If adding the tomato mixture yourself, add it at the last minute or the bread may become soggy.

Notes

Learn more about: Tomatoes Garlic Onions Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.