Bruschetta with Diced Tomatoes

From Being Vegan | Appetizers | Italian

Bruschetta with diced tomatoes is a very simple dish that owes its success to the choice of good ingredients. Great if made ​​with fresh garlic and sweet tomatoes.

cal Calories 259kcal
High fat Total Fat 21g
sat fat Saturated Fat 3g
chol Cholesterol 0mg
sodium Sodium 207mg
carbs Total Carbohydrate 16g
Serving size 150g Calories from fat 191kcal Fiber 2g Protein 3g Sugar 3g


  • For the diced tomatoes
  • 7 1/4 oz red tomatoes
  • salt
  • 4 basil leaves
  • 2 cloves garlic
  • 1 tbsp extra virgin olive oil
  • For the bruschetta
  • 2 slices of Italian bread type Altamura, Tuscan, Pugliese
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic
  • Basil leaves to decorate


  1. Wash the tomatoes and cut them into cubes. Put them in a colander to lose their fluid along with a pinch of salt, a few leaves of basil chopped and sliced ​​garlic.
  2. Let them rest for 10 minutes, stirring occasionally.
  3. Transfer the tomatoes in a bowl and toss with oil.
  4. Meanwhile, prepare the bruschetta. Brush the bread slices with olive oil and put them on the bbq or in the oven until they are evenly browned.
  5. Take them out and rub them with the peeled garlic.
  6. Spread the diced tomato on the bread slices, garnish with basil leaves and serve.