Tomato Basil Bruschetta


  • 2 c. finely chopped Roma tomatoes
  • 15 – 20 fresh basil leaves, finely chopped
  • 1/2 tsp. sea salt
  • 1 tsp. extra-virgin olive oil
  • 1 small clove garlic


  1. Combine tomatoes, basil and salt, straining out excess liquid as needed. Stir in olive oil and garlic.
  2. Marinate until ready to serve. Spread on slices of whole grain French or Italian bread or toast. 

* If you like, you can rub a clove of cut garlic over the slices of bread instead of adding it to the bruschetta.

Browse Cook(s): Clara Iuliano

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.