This is a great garlicky bruschetta recipe. Serve it on slices of French bread. It’s a wonderful accompaniment to tomato pastas.
Ingredients
- 2 tomatoes, cubed
- 1 teaspoon dried basil
- 4 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- seasoning salt to taste
- ground black pepper to taste
Directions
Step 1
In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 47 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 5% |
Cholesterol2mg | 1% |
Sodium40mg | 2% |
Total Carbohydrate2g | 1% |
Dietary Fiber0g | 1% |
Total Sugars1g | |
Protein1g | |
Vitamin C4mg | 20% |
Calcium34mg | 3% |
Iron0mg | 1% |
Potassium82mg | 2% |
*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: Cookdap Member
- 22 years ago
I made this recipe and it was a huge hit with my family. It was very simple to make. I used about 6-8 plum tomatoes instead of 2 regular tomatoes. I also used 2 cloves of garlic. It made it little over a cup and a half or so and it was gone so quick I couldn’t believe it. I served it on slices of a french baugette. I will have to double or even triple the recipe next time. I really think that the cheese put this recipe over the top. I will definately be making this recipe again and again.
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- by: CHRISSY4585
- 22 years ago
This is great. I doubled the recipe and added two more tomatoes. I let it sit overnight, but kept tasting it throughout the night and i ended up eating half a loaf of sliced french bread. I served this over sliced french bread brushed with olive oil and toasted in the oven, then added the bruschetta. Recommend using the bread that needs to be finished baking for 10 minutes after being bought from store. If you don’t like tomatoes you probably won’t like this.
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- by: Cookdap Member
- 22 years ago
I woke up this morning in the mood for bruschetta for breakfast (don’t ask) so letting it sit for 8+ hours wasn’t an option. I halved the recipie (except for the garlic – I just used a small clove) and broiled it in the oven on whole wheat toast (it made 4 slices) – it came out PERFECT and tasted so wonderful even without the time for the flavours to blend better. Definitely a keeper, I can’t wait to try it the ‘real’ way!
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- by: SHCMEOW
- 22 years ago
I’m not a huge tomato fan but I do like bruschetta and this was good! We made this for a bridal shower and it was very well received. We doubled the recipe, added some extra garlic and let it sit for about 16 hours. The flavors melded nicely and tasted great served over toasted baguette slices. This was a big hit with our tomato lovers! I’ll definitely be making this one again!
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- by: Cookdap Member
- 22 years ago
The only reason I gave this a low “kid friendly” rating is that my kid rarely likes anything! My husband and I own an Italian restaurant and this is now on our Saturday night menu! We always make extra for the waitstaff. Once they taste it they can REALLY sell it. It really is the BEST.
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- by: Cookdap Member
- 22 years ago
This is delicious & tastes better the longer you let it sit in the fridge. I tasted it, & although it was very delicious, wanted to add my own special “touch” to it. So I added a splash of Balsamic Vinegar, some red pepper flakes, salt, & freshly ground black pepper. We used fresh basil, & may consider adding some onion next time. This is a great basic recipe that you can customize to your desire. You can add fresh herbs (oregano, parsley, rosemary, etc.), different cheeses (Romano, Asiago), etc. Have fun with it. Enjoy on a crusty baguette.
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- by: MARLA CLANCY
- 22 years ago
My husband and I love brushcetta and I have tried a couple of recipes before, but there wasn’t one that we could both agree that we liked. Well…this one did it! We both loved it. I left out the cheese and just put it on top before I tossed it in the oven, and I took the suggestion from other cooks to add a splash of balsamic vinegar. Thank you for sharing this fantastic recipe!
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- by: Cookdap Member
- 22 years ago
This recipe is great. Its my first time making bruschetta and second time eating it! I made a few little changes though. I spread a thin layer of butter over the sliced bread (on the side where you put the toppings) and baked in preheated oven for 5 mins to make the baguette crust crispy. Then i applied the chilled mixing. I did not add the cheese bcos i dont like the taste of it and my boyfriend of italian heritage thought it was brilliant. Give it a thumbs up!!
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- by: Fiona Yount Kapilovic
- 22 years ago
This bruschetta is dangerous! I have to force myself to share or else nobody will get any. We entertain quite a bit, and this has become a standing requirement by our guests. It’s easy, it’s fresh and it’s a relatively healthy way to snack. UPDATE: I’ve been making this for a few years now and here are my recommendations…only use roma tomatoes, the flavor is always good; use fresh basil and use 3 times the amount of dried called for in the recipe, it makes a great difference! Also, if possible, use fresh grated parmesan, it also makes a difference. I still do the recipe exactly if I don’t have the fresh counterparts, but using the fresh makes a great recipe even better!
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- by: CHEEKY*MONKEY
- 22 years ago
Great recipe! I doubled the recipe and used 3 garlic cloves. Served it over crostini (french baguette sliced very thin, spread with a mixture of softened butter and minced garlic, topped with some freshly grated parmesan and baked in the oven till toasted). I thought for sure it would need vinegar since I like the taste of it but it didn’t at all. I also used fresh basil, much better in my opinion! It was excellent!
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- by: Alohagirl72
- 22 years ago
I used roma tomatoes and fresh basil, as I don’t think dried would have been as appetizing. I didn’t add the parmesan until right before cooking. I did add a splash of balsamic vinegar which seemed to enhance the flavors. Excellent recipe! My husband and I ate this all up in one sitting!!
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- by: Lawavediva
- 22 years ago
It was definitely missing something, so I did what someone else suggested and added maybe a tablespoon of balsamic vinegar, and I used fresh basil, instead of dried. I also added some freshly diced onion for a little kick, and it was perfect. Also, I would let it set out for a bit after refrigeration, and serve it on garlic bread… wonderful!
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- by: QUETZALBYRD
- 22 years ago
Fantastic!! Restaurant quality! I should have doubled the recipe. I followed other reviewers’ suggestions and added balsamic vinagar. I put the ingrediants on freshly made italian herb bread and toasted it in the oven at 350 degrees for maybe fifteen minutes. I’ll definitely be making this again.
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- by: Sundrops
- 22 years ago
Definently a great bruschetta recipe! I think next time I try I will follow previous reviewers suggestions and add a little more onion (I only added a tiny bit) and a splash of balsamic vinegar to give it a little more flavor. I toasted the baguette at 350 for about 5 min. and then topped it with the mixture and stuck it back in there for about 3 more min. Excellent!
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- by: I'm Nuts Too
- 21 years ago
YUM. I made this last night for my in-laws and they both commented (to each other) that it was very good, I’m not sure if they realized that I made it (see my mom-in-law is very, well say, “stuffy”). Reguardless, it went over well, I used roma tomatoes and added a little onion powder. I served it on french bread (from this site) and I really liked it as well. Thanks Azriel!
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- by: Cookdap Member
- 21 years ago
Excellent! I have made this twice. The second time I omitted the garlic as I found it overpowering. Instead I toasted garlic butter on french bread, then broiled with shredded mozzerella on top. The parmesan cheese is a must as is the chopped onion and balsamic vinegar. Will definately make this again and again.
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- by: Cookdap Member
- 21 years ago
This was a total hit at my girls party this weekend! I used all fresh ingredients and added some chopped cilantro and some chopped purple onion. I used shredded parmesan which made the consistency really good! I minced the garlic up really good to make it a paste before I added it then I let it sit overnight like the recipe said. I piled it on bite site bagette slices and broiled until the edges of the bread were toasted instead of just serving cold. My friends couldn’t get enough!
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- by: LESKY
- 21 years ago
I found that this recipe was improved by using fresh basil, adding about 1 teaspoon balsamic vinegar, and leaving it at room temperature for an hour or so before serving. Also, it does not alter the balance of flavors dramatically to lower the olive oil amount by half and/or add more tomatoes. (I think they are better if chopped fairly small) In a pinch, a mixture of roma and grape tomatoes is good. Also, I have served this without the cheese and it still is a greatly appreciated appetizer.
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- by: Cookdap Member
- 21 years ago
I made this bruschetta recipe yesterday and served it tonite along with an excellent focaccia bread I also found from this site. My husband remarked “good stuff” and the next thing you know he’s bypassed the bread part and spooning the bruschetta straight from the serving bowl into his mouth. Good thing we didn’t have company….
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- by: Cookdap Member
- 20 years ago
At first I think it intimidated guests at my Valentines Day party, but once they tried it, they loved it. I even sent the recipe home with some. Since tomatoes are really out of season for MN in February, I bought seasoned canned tomatoes and used the other recommendations and added onion and balsmic vinegar. It turned out really good!
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- by: JDVMD
- 20 years ago
Liked this a great deal. I didn’t wait for the flavors to meld together overnight and simply tossed them together and served on toasted French baquette slices. I used grape tomatoes because that is all that I had so the flavor may have been sweeter than intended by the recipe’s author. I also didn’t add any seasoning salt because my grated parmesan was very salty. This was quick and easy and is definitely a keeper. I am planning on serving this at a party this weekend. THANKS!
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