Tomato Bruschetta Spread

Tomato Bruschetta Spread

Serves 8

Serve this spread on traditional bruschetta for the perfect match. To roast your own garlic, toss peeled garlic cloves with a bit of olive oil and roast in a covered casserole in a 400°F oven until very tender and aromatic, about 30 minutes.

  • 6 medium Roma tomatoes, chopped (about 2 1/2 to 3 cups)
  • 1/2 cup olive oil packed sun dried tomatoes, slivered
  • 1/4 cup roasted garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup pitted oil-cured olives, chopped
  • 1/2 cup fresh basil, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grated Parmigiano Reggiano cheese
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Combine tomatoes, sun dried tomatoes, garlic, olive oil, olives, basil, salt, and pepper in a large bowl. To serve, top bruschetta with tomato mixture. Sprinkle with Parmigiano Reggiano cheese.

Nutritional Info: 
Per Serving:110 calories (70 from fat), 7g total fat, 2.5g saturated fat, 10mg cholesterol, 450mg sodium, 6g carbohydrate (1g dietary fiber, 3g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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