My Recipe Box

Bruschetta with Tomato, Garlic & Basil


Serves eight to ten.

Yields about 3 cups topping.

  • To learn more, read:
    Making the Best Bruschetta
  • by from Fine Cooking
    Issue 58

  • 1-1/2 lb. ripe tomatoes (about 5), cut into 1/4-inch dice
  • Kosher salt
  • Pinch cayenne
  • 1 clove garlic, mashed to a paste with a pinch of salt (use a mortar and pestle or a knife)
  • 2 leafy sprigs basil, leaves picked and torn or roughly chopped
  • 1 recipe Basic Bruschetta

Season the tomatoes well with salt and put them in a colander to drain for 5 to 10 minutes. Transfer the tomatoes to a bowl and fold in the cayenne, garlic paste, olive oil and basil. Taste for seasoning and add salt or a pinch more cayenne if you like. Spoon the tomato mixture onto the grilled bruschetta.

nutrition information (per serving):
Size : per Tbs. topping without brushetta, Calories (kcal): 15, Fat (kcal): 1, Fat Calories (g): 10, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 1, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 0, Sodium (g): 60, Cholesterol (g): 0, Fiber (g): 0,

Photo: Scott Phillips

I made this as an appetizer for a wine party. It was a big hit. It's easy to make and delious. In fact, I am craving it right now.

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