Garlicky Tomato Bruschetta

Total Time
Prep 15 mins
Cook 2 mins

This is a wonderful summertime appetizer. I keep a bowl of the topping in the refrigerator (it keeps for days!). Really delicious and not too heavy. Remember to make ahead - it needs to sit at least 8 hours.

Ingredients Nutrition


  1. Bread: Slice bread into 1/2" slices.
  2. Brush oil on one side.
  3. Broil briefly just until it barely starts to brown.
  4. You have to watch it!
  5. Cool.
  6. Store in zip lock bag.
  7. Topping: In a medium bowl, mix tomatoes, basil parmesan,olive oil,garlic and a little salt and pepper to taste.
  8. Cover and chill in the refrigerator for 8 hours or overnight.
  9. Spread a spoonful on toasted rounds and serve.
Most Helpful

This is AWESOME!!!!!!! I loaded up on the garlic, the vampires are sure to stay away. Very good recipe and I never knew this was so easy to make. Taking it on the boat tomorrow and I already had 3 slices...oops, it is just too good. Thanks, this is a keeper.

Dana-MMH August 17, 2002

This is definately "garlicky", just like the bruschetta at my favorite restaurant! I used fresh basil, and freshly shredded parmesan reggiano. Next time I am going to try freshly shredded gouda, as that's what the restaurant uses. Great bruschetta, suzyq- thanks! :o)

Terri F. July 15, 2002

Excellent! Comparable to the Bruschetta in our favorite resturants. (My son said better! and he doesn't even like tomatoes) I had fresh basil on hand and used that in place of the dried and it worked well, however I didn't have quite enough and need to use more next time. I used Kraft Grated Parmesan cheese in the container instead of grating fresh and this worked good as well. I think next time I will top it with some fresh chives after broiling. This will remain a staple in our refrigerator for quick, nutrious and easy snacking.

Ruth King July 01, 2002