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Bruschetta with Tomato, Garlic & Basil

Scott Phillips

Yield: Yields about 3 cups topping.

Servings: eight to ten.


  • 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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (1 review)

  • Tameria | 07/02/2010

    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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