Tomato Basil Bruschetta

This is one of the appetizers friends request most. There is rarely any left over. The red pepper flakes and basil add a nice little kick to the taste.


20 servings


3 tablespoons olive oil, divided
1 (1 pound) loaf Italian bread, cut into 1/2-inch slices
1 1/2 cups chopped seeded plum tomatoes
1 (4 ounce) jar diced pimientos, rinsed and drained
2 tablespoons chopped fresh basil
1 teaspoon red wine vinegar
1 teaspoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 tablespoon grated Romano cheese
fresh basil leaves


Preheat oven to 350°F (177°C). Using 2 tablespoons oil, lightly brush one side of bread slices. Place bread oil side up on an ungreased baking sheet.

Bake for 15 minutes or until lightly browned.

In a large bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in Romano cheese.

Place a whole basil leaf on each slice of toast bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

One serving piece equals 85 calories, 3 g fat (1 g saturated fat), trace cholesterol, 168 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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