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Home-Grown Tomato Basil Bruschetta

Ian Obermuller
Home-Grown Tomato Basil Bruschetta: You can make this recipe in five minutes with the produce you grow in your own backyard. Plus, it’s packed full of bone-healthy calcium, vitamin C, and antioxidants. And I mean, who doesn’t LOVE bruschetta?
1 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Appetizer
Cuisine Italian
Servings 20
Calories 8 kcal


  • 1 lb tomatoes or 8 x 2oz plum tomatoes
  • 1.5 tsp garlic
  • 1.5 tbsp basil
  • 2 tbsp balsamic vinegar
  • 1.5 tsp olive oil
  • salt and pepper to taste


  • Dice tomatoes, mince garlic, and loosely chop basil. 
  • Combine all ingredients in a bowl and mix well.
  • Serve at room temperature with seed-based crackers or baked pita wedges!


*Note that bruschetta should be served at room temperature. If you'd like to make it ahead of time, just remember to remove bruschetta from the fridge to allow it to come to room temperature before serving. For best results, serve within 24 hours.


Calories: 8kcalCarbohydrates: 1gSodium: 1mgPotassium: 55mgVitamin A: 200IUVitamin C: 3.1mgCalcium: 2mgIron: 0.1mg
Keyword bruschetta, tomato
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