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Tomato Bruschetta

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  • Prep 10 min
  • Total 25 min
  • Servings 10
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Enjoy this delicious tomato bruschetta topped with olives, basil and cheese that’s ready in just 25 minutes – perfect for a side dish.
Updated Aug 26, 2010
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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

Steps

  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Joan K. Shares her Recipe "When I was really fatigued, I turned to the easiest recipes possible, like these tasty bruschetta. Eating small amounts of foods more often throughout the day helped me be able to eat more overall."
  • tip 2
    Low fiber
  • tip 3
    A Note FROM Dr. Ghosh Skip the feta cheese during neutropenic times when your resistance is down. Try substituting a cooked cheese, such as shredded mozzarella.

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.
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