Classic Tomato Bruschetta

Cuisinart original

Always a popular appetizer.  The topping can be made up to a day in advance and stored in the refrigerator until ready to serve.  For a show- stopping presentation, seek out a mixture of red, orange and yellow grape tomatoes.


Makes 12 bruschetta


1-2 slices (½-inch thick) French bread (baguette) 2 tablespoons extra virgin olive oil, divided 1 cup grape tomatoes, chopped ¼-inch pieces ¼ teaspoon kosher salt 1 to 2 pinches freshly ground black pepper 2 garlic cloves, peeled and finely chopped 2 large fresh basil leaves, thinly sliced (chiffonade) grated or shredded Parmesan, for sprinkling (optional)

Nutritional information

Nutritional information per bruschetta: Calories 116 (23% from fat) • carb. 19g • pro. 4g • fat 3g • sat. fat 0g • chol. 0mg • sod. 197mg • calc. 16mg • fiber 1g


1 .   Preheat grill in the closed position.

2 .   Using 1 tablespoon of the oil, brush all the bread on both sides. Once the unit has preheated, put all the bread onto the grill and cook 3 to 5 minutes per side, until lightly browned.

3 .   While bread is grilling, prepare topping.  In a small bowl, stir together the tomatoes, salt, pepper, garlic and basil with the remaining oil.

4 .   Once bread is grilled, transfer to a platter or large plate.  Evenly divide the topping on the grilled bread.  Sprinkle with Parmesan if desired; serve immediately.

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