Italian Bruschetta Recipe - Kraft Recipes Top
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Italian Bruschetta Recipe

Prep Time
15
min.
Total Time
15
min.
Servings

Makes 2 doz. or 24 servings, one topped toast slice each.

Impress guests with our Italian Bruschetta Recipe! Made with just five simple ingredients, our Italian Bruschetta Recipe is ready to serve in 15 minutes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Preheat grill to medium heat. Cut bread into 24 slices; place on grate of grill.
  • Grill 1 to 1-1/2 min. on each side or until golden brown on both sides.
  • Meanwhile, combine remaining ingredients. Spoon evenly onto toast slices just before serving.

How to Seed Tomatoes

Cut tomatoes in half crosswise. Gently squeeze out seeds into sink.

Nutrition Bonus

Enjoy a little taste of Italy with these flavorful, low-fat appetizers. Since they're made with better-for-you ingredients, they can fit into a healthful eating plan.

Servings

  • Makes 2 doz. or 24 servings, one topped toast slice each.

Healthy Living

Nutritional Information

Serving Size Makes 2 doz. or 24 servings, one topped toast slice each.
AMOUNT PER SERVING
Calories 70
Total fat 2g
Saturated fat 0g
Cholesterol 0mg
Sodium 170mg
Carbohydrate 11g
Sugars 2g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from This recipe is a "base" to start from but a little to "commercial" for me. This recipe is a "base" to start from but a little to "commercial" for me. I prefer to use Roma tomatoes because they are meatier. Also, once the bread is grilled I rub a peeled garlic clove over one side. I like to add chopped Kalamata olives and fresh basil to the tomatoes. To finish it off I sprinkle with shredded parmesan cheese and then drizzle with a good quality olive oil and balsamic vinegar.
Date published: 2006-06-30
Rated 5 out of 5 by from I used two 14.5 oz cans of Italian diced tomatoes/ drained instead of fresh tomatoes with 1/2 c... I used two 14.5 oz cans of Italian diced tomatoes/ drained instead of fresh tomatoes with 1/2 c Balsamic Vinaigrette Dressing, 1/4 c Extra Virgin Olive Oil, one fresh crushed garlic clove and crumbled feta cheese. My guests said it was the best Bruschetta they ever tasted. Will definitely make again!
Date published: 2006-08-31
Rated 5 out of 5 by from I LOVED this one! I LOVED this one! I served it for a ladies meeting meal and all the ladies and a 1 yr old child in attendance ate it up. I did vary from the original using 2 cans of Italian season tomatoes that I drained just to make prep easier and less costly.
Date published: 2007-03-07
Rated 4 out of 5 by from I made this recipe for a family barbeque. I made this recipe for a family barbeque. Everyone loved it, even the most finicky members of the family. The only thing I would do differently next time is to make more of it.
Date published: 2006-07-21
Rated 5 out of 5 by from This recipe is great, but I put it on a Boboli pizza shell and baked it in the oven until the... This recipe is great, but I put it on a Boboli pizza shell and baked it in the oven until the cheese was melted.
Date published: 2007-05-16
Rated 4 out of 5 by from I used dried italian seasoning for the oregano and let it sit over night, very good on toasted... I used dried italian seasoning for the oregano and let it sit over night, very good on toasted bread!
Date published: 2007-09-14
Rated 5 out of 5 by from I made it hot by heating it in the oven and i topped each piece with a thin slice of parmesan... I made it hot by heating it in the oven and i topped each piece with a thin slice of parmesan cheese.
Date published: 2007-04-24
Rated 3 out of 5 by from This was very good...I also added finely chopped red onion, and garlic. This was very good...I also added finely chopped red onion, and garlic.
Date published: 2006-05-08
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