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16 bruschetta


Low Sodium No Added Sugars Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

1.1 g
3.8 g
0.8 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 54
  • Fat 3.8 g
    • Saturated   0.6 g
    • + Trans 
  • Cholesterol 1 mg
  • Sodium   44 mg
  • Carbohydrate 3.8 g
    • Fibre   0.8 g
    • Sugars  
  • Protein 1.1 g
    • Vitamin A 3 %
    • Vitamin C 7 %
    • Calcium 2 %
    • Iron 2 %


Preheat the oven to 400 degrees F. Set the bread slices on a baking sheet. Combine 2 Tbsp. of the olive oil and garlic in a small bowl. Brush mixture on top of the bread slices. Bake the bread 7 to 8 minutes, or until lightly toasted. Cool bread to room temperature, and then pack into a tight sealing container.
Combine the tomatoes, onion, chopped basil, cheese and remaining 2 Tbsp. olive oil in a takeout container. Season the mixture with salt and pepper. Cover and refrigerate until ready to transport (can made be a few hours before needed). When ready to transport, pack tomato mixture and basil leaves in a cooler bag.
Bring it, the toasted bread, small basil leaves, a spoon and a serving plate to where you’re headed. When there and ready to serve, set the bread on the serving plate. Divide and top with the tomato mixture. Garnish each bruschetta with a basil leaf and serve.
Note: The pieces of bread used in this recipe were about 2” wide and 3” long.

Serving Suggestions

Create a Mediterranean-style summer meal of appetizers by serving the bruschetta with some of the other ones found in our recipe collection. The possibilities include Artichoke Pesto, Roasted Mixed Olives, Spice Roasted Almonds, Mediterranean-style Goat Cheese Logs, and Proscuitto Wrapped Prawns with Lemon Basil Mayonnaise.

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