Bruschetta with Warm Tomatoes

Bruschetta with Warm Tomatoes Recipe
Photo: Oxmoor House
Use any variety of small summer tomatoes you find at the market; for a gorgeous look, mix tomato colors and shapes, such as yellow and orange pear tomatoes paired with red grape tomatoes.


4 servings (serving size: 1 toast slice and about 1/3 cup tomato mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 129
Fat 5.5 g
Satfat 0.3 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 2.8 g
Carbohydrate 18.5 g
Fiber 1.2 g
Cholesterol 26 mg
Iron 0.9 mg
Sodium 293 mg
Calcium 56 mg


2 1/2 cups grape, pear, or cherry tomatoes
3 tablespoons thinly sliced fresh basil
2 tablespoons finely chopped shallots
2 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Cooking spray
4 (1-ounce) slices gluten-free French bread
1 garlic clove, halved


1. Combine first 8 ingredients, and let stand 1 hour.

2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato mixture, and cook 10 minutes or until thoroughly heated, stirring occasionally. Remove from heat.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bread; cook 2 minutes on each side or until toasted. Rub 1 side of each toast slice with the cut sides of garlic clove halves. Serve tomato mixture over toast.


Heating the tomatoes intensifies their sweetness while preserving their bright, fresh flavor.

Deborah Madison,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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