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Bruschetta appetizer recipe, delicious tomato mix on top of grilled toast slices.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Italian
Keyword: bruschetta
Servings: 4
Calories: 656kcal


  • 6 Roma tomatoes chopped
  • 5 cloves garlic roasted , minced (see Gourmet Pizza on the Grill for instruction on how to roast)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil chopped  or chiffonade (fancy ribbons as I learned on Alton Brown's Good Eats)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper fresh ground
  • 1/2 cup olive oil
  • 1/2 cup Parmesan cheese fresh grated
  • 1 or 2 baguettes (French bread) cut into 1/3 to 1/2 inch slices


  • In a bowl, mix the first 6 of the ingredients. Add 1/2 of the olive oil (1/4 cup) and 1/2 of the cheese (1/4 cup). Cover and refrigerate for later. If you let it refrigerate for more than an hour, the flavors will have time to mingle.
  • Mix the remaining olive oil with the olive oil that was used to roast the garlic. Brush this garlic olive oil on to both sides of the slices of bread. Make sure you get all the way to he edges. Any areas that you don't brush with oil will burn faster than the oiled areas, so make sure you brush evenly across the entire slice.
  • With the grill on medium high, lay out the slices of bread on the grill. Keep a close eye, checking regularly. Watch for hot spots. Once browned, flip the slices to brown the other side.
  • Once both sides are browned, remove from the grill.
  • Now you can either assemble them yourself by scooping a tablespoon or so of the tomato mixture onto each slice and sprinkle with remaining cheese. Or, you can put your guests to work and let them assemble their own bruschetta.
  • Enjoy!


Calories: 656kcal | Carbohydrates: 69g | Protein: 17g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 1120mg | Potassium: 393mg | Fiber: 5g | Sugar: 5g | Vitamin A: 951IU | Vitamin C: 14mg | Calcium: 264mg | Iron: 4mg