Tomato Bruschetta

Recipe category

There is something wonderful about eating the very first ripe, juice tomato of the season.

Bowl of freshly made tomato bruschetta, being spooned onto small rounds of bread.
Preparation Time
  • 15 minutes
Number of servings
  • 12
Difficulty
  • Easy

Ingredients


  • 1 small red onion, diced
  • 5 tomatoes, diced
  • 1 garlic clove, minced
  • 1 handful basil leaves, chopped
  • salt and pepper to taste

Directions

    1. Wash hands, vegetables and herbs before starting the recipe.
    2. Dice red onion and tomatoes into bite-sized pieces.
    3. Peel and finely mince garlic clove.
    4. Pull basil leaves off main stem, roll up leaves and chop.
    5. Place ingredients into a medium to large size bowl and season with salt and pepper.
    6. Mix these ingredients together.
    7. Slice some bread, top with mixture. Enjoy!

    Number of Servings 12, Serving Size 1/4 cup, Calories 10, Total Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Total Carbohydrates 3 g, Fiber 1 g, Total Sugars 2 g, Includes 0 g Added Sugars, Protein 1 g, Vitamin D 0 mcg, Calcium 8 mg, Iron 0 mg, Potassium 132 mg

    Making the Recipe

    Watch this short video on how to make this delicious tomato bruschetta.

    Making Tomato Bruschetta

     

Tips

  • Tomatoes come in a range of colors from green to red to yellow to orange and even purple. The main varieties include  heirloom, roma and cherry. Try using different colors and different varieties when making this recipe.

Author(s)

Sara Oberle
Nutrition Connections Teacher
Asst Field Specialist
Phone: (603) 749-2529
Office: Youth and Family, Taylor Hall, Durham, NH 03824

Shirley Clark
Administrative Assistant for Nutrition Connections, Youth & Family Resiliency, Bookkeeper
Phone: (603) 255-3556 ext. 801
Office: Cooperative Extension, Taylor Hall Rm 119, Durham, NH 03824