product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Tomato Bruschetta Spread

Serves 8
Time 10 min
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.
Ingredients
  • 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 fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup grated Parmigiano Reggiano
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

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.

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.
  • 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 fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup grated Parmigiano Reggiano
Shop with Prime

Exclusively for Prime members in select ZIP codes.