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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- by: Curt Mcley
- 21 years ago
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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- by: Cookdap Member
- 21 years ago
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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- by: Eastcoasthiker
- 21 years ago
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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- by: Patricia Predragovich Ufferman
- 21 years ago
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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- by: TENACIOUSONE
- 21 years ago
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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- by: NDOMMEL
- 21 years ago
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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- by: Moongirl
- 21 years ago
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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- by: Mike Graham
- 21 years ago
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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- by: DAYDREAMFREEK
- 20 years ago
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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- by: Acsdeb
- 20 years ago
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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- by: WALLIZGRL
- 20 years ago
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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- by: Cookdap Member
- 20 years ago
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! -
- by: Smallbutfeisty
- 20 years ago
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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- by: Sweetbasil
- 20 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: LEXI, JACK And COOKIE
- 19 years ago
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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- by: ZADAR53
- 19 years ago
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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- by: JULZ5169
- 19 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: Kelly58
- 19 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: Emerald City Cook
- 19 years ago
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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