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This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
Ingredients
- 2 large tomatoes, coarsely chopped
- ½ sweet onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- 2 teaspoons chopped fresh parsley
- ½ (1 pound) loaf Italian bread, cut into 1 inch slices
- ¼ cup freshly grated Parmesan cheese
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Step 3
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 176 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat2g | 9% |
| Cholesterol4mg | 1% |
| Sodium288mg | 13% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber2g | 7% |
| Total Sugars2g | |
| Protein6g | |
| Vitamin C9mg | 47% |
| Calcium88mg | 7% |
| Iron1mg | 8% |
| Potassium210mg | 4% |
*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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source by allrecipe
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Hi all, I’m glad you like my recipe. I didn’t add garlic to the recipe and maybe some are wondering why… I’m terribly sensitive to garlic and I cannot eat it unfortunately. But please feel free to add it to your batch! -ali
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I thought this was great! It was easy to make and tasted delicious, I’m definitely making this again! Maybe I’ll use shredded cheese instead of grated next time, though.
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I had all the ingredients on hand and it was so quick to make. Tastes just like the restaurants.
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Everything about this recipe is great, except I feel it is missing one major ingredient: GARLIC! I added garlic to mine and it was wonderful.
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Delicious! I added garlic to the recipe as well and used about twice the recommended amount of cheese for my cheese loving family. I had a few left over slices and they were even better the next day!
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An excellent recipe. I served it as an appetizer and it disappeared!
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Garlic is a must for this recipe. I used a crusty french bread rather than italian bread. If you’re thinking of trying this recipe, go for it.
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Add the garlic and you can’t go wrong. I fixed this with Baked Zitti and my dinner guest were ready to leave tips on the table.
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very good — I used much less onion, 3x as much basil, and I added garlic. 6 small Roma tomatoes made enough for a baguette (maybe 15 slices).
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Really the best!
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Turned out wonderful. It was a big hit at my party and was gone in minutes. I definitely recommend it.
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I had been dieing for Bruschetta. This was the first time I ever made it and it came out AWESOME!!! Made it for a super bowl party and everyone loved it! I couldn’t leave the table!
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This did come out pretty good!
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a delicious appetizer! I got many compliments on this! I actually omitted the onion and slightly increased the garlic, and it was still great. Try this!
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Best ever and so easy. Don’t have fresh tomatoes? Use drained diced tomatoes from the can. Hard to tell the difference. We love this!
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I added in a bit of feta cheese and it was delicious!
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I wasn’t thrilled with this recipe. I was just expecting so much more.
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Very good! I used canned tomatoes (with garlic) and omitted the onions, which I don’t like. Using a shredded parmesan/romano/asiago cheese blend and extra garlic added a nice tang.
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I concur with others who have suggested adding garlic to this recipe. Still, even without garlic, this recipe is exceptional. I have ordered bruschetta in restaurants for years and this recipe is quite comparable to what you will find in great Italian restaurants.
Besides adding garlic, I added canned diced tomotoes. While I’m certain that fresh tomatoes would have been better, it was still delicious. If calories aren’t a major issue, don’t hesitate to pile on the parmesan cheese. For my taste, it would be hard to use too much cheese topping this appetizer.
Finally, I could not find fresh oregano, so I used 1 teaspoon of ground oregano.
This will be a staple appetizer recipe in my family for years to come. It is superb!
I am adding this note having prepared this recipe many times: Sometimes it needs salt. Add 1/2 teaspoon to 3/4 teaspoon salt if–after you taste the mixture–it isn’t salty enough for you. Note that the parmesan cheese will add a little salt flavor, but not always enough.
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You can really taste the difference using all fresh ingredients. This was divine! Definitely add the garlic and fresh parmesan and watch it disappear!
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This has become a favourite with us now. Really great flavours !
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Quick,easy and very good! 🙂
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I loved this as is. I made croustades instead of bread. Fabulous!
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This is delicious, and very pretty for serving! I left out the onion, and added a couple of cloves of minced garlic. My only complaint is that they can be difficult to eat without having tomato fall in your lap.
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Wow, this was great, it might as well have been the main course! I recommend using more parmesan cheese than necessary, because as it melts, it really makes the bruschetta even more flavorful. Also, I have found that preparing the ingredients before and letting them sit makes the different herbs and vegetables involved merge.
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I thought I died and went to Heaven!! I added a little green pepper and cucumber, used dried herbs. Absolutely Phenominal!!! I will be making this again in the Future….The Near Future.
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This was very good. I didn’t bake it on the bread, however, as I made it a day ahead. I sliced the bread very thin (1/4″ slices) and baked it in the oven for 10-12 minutes, then when time to serve put the toast on a plate with the salsa in the middle and it was enjoyed by all.
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I enjoyed this but made so many adjustments I can’t give it a 5. I used a little more olive oil, less onion and doubled the fresh herbs. But I guess it’s a good recipe because it’s easy to adjust to individual tastes.
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Fabulous! I made my own french baguettes to go with this (http://bread.allrecipes.com/AZ/FrenchBaguettes.asp) and used canned diced tomatoes like others suggested. So not only was this absolutely delicious and easy, it was also really cheap! Two people at my small party asked for the recipe – a sure sign that it made an impression.
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This is excellent bruschetta! I was tempted to add some salt to the recipe but am glad I did not, this did not need anything extra and we enjoyed it very much. I used fresh herbs from my garden and will definitely make it again.
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This was good. I had company. They were really impressed by the presentation and the topping was very tasty. I do think that I will toast the bread a little before adding the topping next time as the bread was a little soggy under the topping. I did not use wet tomatoes. I’ve seen other Bruschetta recipes that call for this. I also added a lille Kosher salt to taste before cooking.
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Wonderful and impressive. Made this for a party the other night and everyone loved it. I added garlic to this mixture. I love the way the vegetables have a soft roasted look to them. I have been sharing this recipe with others too. I made the mixture ahead of time and cut up the bread beforehand too, storing the bread in a plastic wrap. It was so easy to pop into the oven and within no time was done. Great recipe.
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Chopping up all the herbs was a bit time consuming but well worth it. It was gone before I got to go back for seconds. My husband and his friend said it was “slammin'”! The only thing I would add is some garlic powder, but that’s just a personal preference. I wanted to try this out before making it for a party I’m having this weekend. I will certainly have it on the menu.
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My husband and I loved it.
We will use this recipe again very soon. -
Good, easy recipe. One thing to keep in mind, though, is that the quality of your tomatoes will have a HUGE effect on the end result. I used some locally-grown hydroponic tomatoes that tasted great out of hand but turned out really tart after they were cooked. I wish I had made these at the beginning of the summer with some Farmer’s Market tomatoes, instead.
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This is much better with the garlic…
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I made this recipe almost exactly as it was but I added more fresh herbs than it called for. Next time I will decrease the amount of onions as it was a bit much. I also made a large batch and canned it! It turned out wonderful. This is definetly a keeper.
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Delicious!
Easy to make. I can’t wait to make it again for company. -
Very simple, easy recipe but was incredibly tasty. Use fresh tomatoes if possible.
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I actually brushed on olive oil and baked bread and then added tomato mixture after topped with mozarella and baked again. These turned out and tasted GREAT!
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I think it could have used a bit more cheese…but it was pretty good overall and everyone seemed to like it.
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Very good recipe! As I was combining the incredients, I couldn’t help but notice that with all the tomatoes, onions, and herbs, it resembled a salsa. Boy it sure didn’t taste like it! For an added flavor, I brushed each piece of bread with some garlic flavored olive oil prior to putting the tomato mixture on top. I will definitely make this again.
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This turned out great! And with two people making it togeter, it took less than 5 minuets. Next time I’m going to try adding just a bit more olive oil. I recomend using fresh garlic– it’s really good. (if you are a garlic person)
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Absolutely loved this recipe. Only thing I changed was we used cubed mozzerella cheese instead.
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Loved it! Used a whole small onion and added garlic to taste! Used olive oil on the bread too. Tasted like bruschetta from our favorite restaurant!
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ABSOLUTELY DELICIOUS!!!
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I tried this recipe and everyone loves it! It’s definately a family favorite!
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Very easy and good! Toasted some bread with olive oil, topped with bruschetta and cubed mozzarella and then popped it in to oven just until cheese melts. Husband loved it!!!
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So good! I made this as an appetizer using italian bread cut into small slices. It did help to toast the bread first in the oven, before adding the topping and cheese. I made the topping the night before and the flavors seemed to intensify even more.
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By all means, spray or brush olive oil on the bread and grill at 425 degrees for 10 minutes prior to coating with the tomato mixture and you have a real winner. We’ve had this recipe many times with family and friends alway recieve compliments.
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Great flavor with garlic added. Very simple and enough left over try cold on bagel chips for a light snack.
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Loved this topping! Also used it for a pizza topping and it worked out very well. Good way to use up those summer tomatoes!
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My guests loved this dish. Will definitely make again.
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Very tasty and easy recipe, I did add garlic and took others advice and toasted the breas a little before adding the topping. Brought them to a party and they were a huge hit.
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This was really easy and tasty- I took the suggestions of others and lightly toasted the bread first, just to give it a little more “hold”. Everyone liked it- though next time I may add garlic and use sundried tomatoes because I like their flavor a little better than fresh tomato.
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Excellent! As others I did make a couple minor adjustments: I added the garlic, had only 4 small tomatoes on hand so also added one small package of sundried tomatoes after reconstituting them. I made this a few hours ahead of time and allowed the flavors to meld until my guests arrived before baking. I too toasted the bread sprayed with a bit of olive oil before adding the bruschetta. Will definately make again!
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What can I say that hasn’t already been said about this! It was GREAT! I took it to a friends house for dinner and it was gone. Even my 3 year old, that doesn’t care for tomatoes like it. I did add the garlic and toasted the bread but I also used dried Italian seasonings in place of basil and orgeano (that was what I had on hand) but I did use fresh parsley and toasted the bread first! Can’t wait to make this one again!!!!
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No, no, NO!! You need to toast the bread, rub it with garlic, and put the tomato mixture (ADD SOME BALSAMIC VINEGAR!!!) on top UNCOOKED! Try it and see! This is a good mixture but rendered onto a gooey mess!
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Great recipe- however be sure to brush the bread with olive oil first- also I added minced garlic, salt and pepper to the tomato mixture for even more flavor. Very good on focaccia bread! Thanks Ali!
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This was fantastic! I even added chicken which I pan fried in salt, pepper and Italian Seasoning. After I pan fried it, I mixed it together with the other ingrediants in a bowl and spread it on the bread and it came out great.
Definitly toast the bread before you start!
Thanks Ali! -
I brought this to a party and it was a huge hit. I took the advice of others and brushed it with olive oil and garlic, fantastic. I also used the leftover mixture to top a steak the next day and it was wonderful as well
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I have made this bruchetta 3 times and each time was an absolute hit! I added the juice of half a lemon though to add some extra zing. I will definatley make this again and again!
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This was pretty good Bruschetta. Next time I will brush each piece of bread with olive oil as the it seemed kind of dry. The flavor of the herbs and veggies was great however. Thanks for the recipe Alison!
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Added just a hint of garlic and toasted the bread like others suggested-this was a big hit at my dinner party!
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This is the best bruschetta recipe. Very simple and the results are amazing.
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This was really easy to make and tasty too. I will reduce the amount of onion in the future, though. I used 6 tomatoes, and 1/2 of a sweet onion, but I think my onion was larger than the one Ali uses. It was a monster! Otherwise, the bruschetta was a big hit at our party last night! I made the bruschetta mix early in the day and let it sit in the fridge to marinate for awhile. I then toasted the bread and then brushed with olive oil, as suggested here. Thanks for the submission!
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yuk. i am not sure WHAT I did wrong, but they were not as good as I had hoped.I took them to a Xmas party last night and still had some at the end of the party. Will not make again
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I used four large tomatoes and one entire small onion, but there was still way too much onion for my liking. Next time I will use less. other than that, everyone else really liked the bruschetta.
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Wonderful – enjoyed this immensely! I did add some finely minced garlic as others suggested, and let the tomato mixture sit in the refrigerator for several hours to allow the flavors to develop. My husband wants me to make him the topping as a salad when tomatoes are not so dear!
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Absolutely Fabulous! This is the 2nd time I have made this. I added a splash or two of balsamic vinegar and a heafty sprinkling of garlic powder this time and I must say it is one of the best brushettas I’ve enjoyed.
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Excellent appetizer that my guests raved about. I took the advice of some others and first brushed the bread slices with olive oil and rubbed them with garlic, and baked them for about 4 minutes before adding the topping and finishing the baking. They were crispy and delicious. A definite make again recipe.
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I love it and the crowd must too because last time i had a dinner party my friend stole all of the bruschetta leftovers and ran!
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Very good. I made it with canned diced tomatoes (with olive oil & roasted garlic) and a thick french bread & it turned out really good. Quick & easy, too.
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Everyone RAVES about this whenever I make it. I do use slightly less garlic as a preference.
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Oh, this is sooo good. I don’t always bake the bread, either. When I make this in the summer with fresh tomatoes picked warm from the sun, no baking is necessary, we just put big spoonfuls on our bread slices and gobble up. Thanks Ali, this is truly amazing stuff.
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I made this for Oscar night and it turned out perfect. I will definitely make this again.
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Delicious! I made this bruschetta recipe a few times, I added once a little crushed garlic and it was perfect.
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I made this for my niece’s birthday party and it was a hit. I researched many bruschetta recipes and decided to try this one. . . only thing I added was some red wine and balsamic vingegar and fresh minced garlic. The key is to let this sit for at least an hour to blend the flavors. I used 10 roma tomatoes which gave me enough for 2 baquettes of bread. I toasted my bread in my toaster oven … put in a zip lock bag to take to the party and simply spread the brucheta mixture when I got there, they were eaten as fast as I could spread them out!
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I first made this for my company’s Christmas party, and they were a hit. I get rave reviews whenever I make these. My husband loves this recipe, and he hates tomatoes!
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Everyone at our get-together really enjoyed it! It was the first empty plate. Easy and great flavor!
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I like to give the bread slices a toast before putting on the topping and finishing in the oven. It’s more work but they come out less soggy. Also out of preference, I double the basil and leave out the oregano.
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This was so yummy! And so easy to make. I toated my bread slices for about 4 minutes first. Will definately make again!
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You cant screw this one up! Amazing flavor. I use red onion for extra zip. Yumm-oh!! Also can make up extra mix and keep in refrigerator for a couple days – to make another round of bruschetta or add to a sandwich…. If you don’t have fresh oregano, basil, and parsley, just put in a plop of store bought/made basil pesto. Works great. I’ve made this recipe more than any other recipe from allrecipes.com
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I thought it too was very good, but i also tweaked it a little to suite our tastes. I cut down on the olive oil, used red onions instead, and added a can of cut up artichokes, a little salt and a couple pinches of red pepper flakes. I used fresh garlic and rubbed the bread with garlic and olive oil and toasted it beforehand, thanks everyone else! But it was delicious, even good cold!
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I loved this recipe. I added some garlic to it, and it was great. My whole family loved it.
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Fantastic. Toasted the bread prior per the suggestions and added a splash of balsamic vinegar as well as a clove of minced garlic. Be sure to use ripe, good quality tomatoes. Made it as part of a father?s day meal and dad loved it.
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I added some garlic and used mozzarella cheese on top and put it back to the oven until it melted. Everybody loved it! Thanks for the recipe.
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MMMMMMMMM i love this recipe i made these for a birthday party and everyone loved them soooo good.
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I don’t like oregano, So I did not add it to the recipe.
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This recipe is so easy and very delicious too.Thanks Ali
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This was the first time I made bruschetta; it was wonderful as an appetizer before linguine in clam sauce. I made changes per others’ reviews: used pre-made pesto in place of the fresh herbs, pre-toasted the baguette slices, added a splash of balsamic vinaigrette, and let the flavors blend for several hours in the fridge. My own amendment was to use thinner 1/2″ baguette slices. My dinner guests said it was the best part of the meal!
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This recipe was excellent. I am starting a small catering business and “practiced” this recipe on some friends. It was a huge hit. One friend said that it tasted exactly like the bruschetta at a famous Los Angeles restaurant. The only change I made was to add grated mozarella cheese on top, just before placing in oven.
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These turned out very well, but I had to make a few alterations in order to liven up the flavor which is why the recipe fell short of the five stars. In order to ensure crisp toast, I followed the advice of other reviewers and lightly toasted the bread after drizzling a bit of olive oil on the slices prior to putting on the filling. Once the toast was crisp, I rubbed a halved garlic clove onto the toast for some flavor as well as a bit of salt and pepper. To the tomato mixture I added minced garlic as well, and finished off the dish by adding a bit of mozzerella cheese to the top of each slice which added an attractive and tasty touch. They disappeared before I had even finished plating the main course!
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great recipe. all the party guests devoured them!
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Wow…these are great! I didn’t even get them out of the oven and everyone had their plates out. Upgrades I made were to purchase a sourdough bagette and have the bakery cut them into 1 inch slices (this way if you have extra bread you can freeze it). I then lightly spread olive oil over bread and sprinkled garlic salt next. Place them in the oven until lightly toasted and remove. Add remaining ingrediants however sprinkle fresh mozzarella cheese on top and cook until cheese melts and/or bread toasts. These were a great hit!
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To be honest, I was disappointed with this recipe. It was honestly quite bland, and thus, did not taste like bruschetta at a restaurant. I think that it needed garlic. I don’t think that I would make it again.
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This was great. I used French bread instead of Italian, and it was still great.
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I agree with some of the other reviewers. I thought it was a bit bland, which was disappointing since it looked so good! I added salt and pepper after the first taste, which helped but I think adding garlic would be very helpful to this dish.
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This was real good I add some fresh cilantro what a taste . This also is good for salsa and chips thats how my husband eat it.
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excellent. people were asking if there were any more when they were all gone!
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