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Easy Tomato Bruschetta


Marilyn's recipe. Classic bruschetta.

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  • 18 in. French baguette, cut into 3/4 in. slices
  • 1/4 c EVOO, divided
  • 14.5 oz can Hunt's Petite Diced Tomatoes, drained
  • 1/3 c chopped fresh basil
  • 2 t minced garlic
  • 1/4 t kosher salt
  • 1/8 t ground black pepper



Step 1

Preheat oven to 350.

Place bread slices on baking sheet. Brush tops with 2 T oil. Bake 12-15 min. until lightly toasted.

Combine remaining 2 T oil, drained tomatoes, basil, garlic, salt & pepper in sm bowl.

Divide tomato mixture evenly over toasted bread. Serve immediately.

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