Skip to Content
Menu

Tomato Bruschetta

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Aug 26, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Enjoy this delicious tomato bruschetta topped with olives, basil and cheese that’s ready in just 25 minutes – perfect for a side dish.

Tomato Bruschetta

  • Prep Time 10 min
  • Total 25 min
  • Servings 10
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 loaf (1 pound) French or Italian bread
  • 2 tablespoons butter or margarine, softened
  • 4 medium roma (plum) tomatoes, thinly sliced
  • 1/4 cup sliced ripe olives
  • 1/2 teaspoon dried basil leaves
  • 3/4 cup crumbled feta cheese (3 ounces)
  • 2 cloves garlic, finely chopped
  • 1/4 cup olive or vegetable oil

Instructions

  • Step 
    1
    Heat oven to 375°. Cut bread loaf horizontally in half. Place halves, cut sides up, on cookie sheet. Brush with butter. Top with tomatoes, olives, basil and cheese.
  • Step 
    2
    Mix garlic and oil. Drizzle oil mixture over cheese. Bake 12 to 15 minutes or until cheese just begins to brown. Cut into 2-inch slices.

Nutrition

220 Calories
12g Total Fat
6g Protein
24g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
110
Total Fat
12g
Saturated Fat
4g
Cholesterol
15mg
Sodium
440mg
Potassium
110mg
Total Carbohydrate
24g
Dietary Fiber
2g
Protein
6g
% Daily Value*:
Exchanges:
1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved