Tomato Bruschetta

roma tomatoes 


  • 1 loaf French Bread
  • 2 tablespoons butter
  • 4 medium roma tomatoes, thinly sliced
  • 1/4 cup ripe olives
  • 1/2 teaspoon dried basil
  • 3/4 cup crumbled cheese
  • 2 cloves garlic
  • 1/4 cup olive or canola oil


  1. Heat oven to 375 degrees. Cut bread loaf horizontally in half. Place halves cut side up on a cooking 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 and serve.
  3. Serve with a dark green salad topped with your favorite vegetables for an additional phytonutrient boost.


10 servings


Ghosh, Kris. Betty Crocker's Living with Cancer Cookbook, 2002.

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  • Nutrition Tip

    Phytochemicals provide plants with natural protection against disease, sun damage, fungus, and bugs. Many of these naturally-occurring chemicals can also benefit humans by reducing disease risk and stimulating immunity.

    Common foods that contain these phytochemicals include fruits, vegetables, grains, legumes, and seeds; they are also found in a number of less frequently consumed foods such as licorice, soy, and green tea.

    The tomatoes and garlic in this recipe pack a potent phytonutrient punch.

    Tomato Bruschetta nutrition facts 
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