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Classic Bruschetta: Main Image

Quick Facts

Nutrition Facts

Calories 102
  Calories from Fat 23 (23%)
(4%)Total Fat 3g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(0%)Cholesterol 0mg
(7%)Sodium 177mg
(3%)Potassium 111mg
Total Carbohydrate 17g
(5%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(6%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Classic Bruschetta

Ingredients

  • 3 medium tomatoes, very ripe,

  • 1 bunch (70g) fresh basil, chopped (about 3/4 cup)

  • 2 tsp olive oil, extra virgin is best

  • 2 cloves garlic

  • 6 slices Italian bread, preferably a coarse, country style bread, cut into thick slices

  • Salt and pepper to taste (sea salt if on a corn-free diet*)

Lightly grilled garlic scented toasts, topped with chopped tomatoes and basil—a summertime treat!

Directions

  • Chop tomatoes into small pieces.
  • Allow to rest for a few minutes; combine with chopped basil and olive oil in a small bowl.
  • Meanwhile prepare the toasts. Peel the garlic cloves and cut in half. Toast the bread either under the broiler, over a grill, or in the toaster.
  • Rub the toasts with the cut side of the garlic, so that each piece is fragrant with garlic.
  • Place about 3 Tbsp (40g) of the tomato mixture on each toast. (The amount will vary depending on how big the tomatoes are and personal taste.)
  • Place all six slices of the bruschetta on a serving dish and serve as an appetizer.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2020.