Summer Tomato Bruschetta


  • 1 whole grain French baguette (approximately 16 ounces and 24 inches long), sliced into 1/4-inch-thick (approximately 90 slices)
  • 4 vine-ripened or heirloom tomatoes, seeded and diced into 1/4 inch cubes
  • 1 small red onion, peeled and finely chopped
  • About 1/3 cup fresh basil leaves, finely chopped
  • 1 small clove garlic, peeled and finely chopped
  • 1/2 cup red wine or balsamic vinegar
  • 2 Tablespoons olive oil
  • Freshly ground black pepper


Preheat the oven or grill to 400°F. Arrange the bread slices on a baking sheet. Bake or grill until golden brown, about 10 to 15 minutes. Remove and let cool to room temperature. In a medium mixing bowl, combine the tomatoes, onion, basil, and garlic in a large bowl, toss with the vinegar and oil to coat, and season with pepper. Spoon the tomato topping onto the bread and serve. 10 servings.

Nutrition Info

  • Cals 169
  • Total Fat 3.7g
  • Sat Fat 0.4g
  • Chol 0mg
  • Sodium 299mg
  • Fiber 2g
  • Carbs 29g
  • Pro 5g