Catalan Tomato Bruschetta

Catalan Tomato Bruschetta

Oxmoor House JANUARY 2006

  • Yield: 8 servings (serving size: 1 bruschetta)
  • Cook time: 4 Minutes
  • Prep time: 10 Minutes


  • 8 (1-ounce) slices rustic white, sourdough, or French bread
  • 4 garlic cloves, halved
  • 4 small ripe tomatoes, each cut in half crosswise
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


Preheat grill or broiler.

Place bread slices on grill rack or baking sheet; grill or broil 2 to 3 minutes on each side or until lightly browned.

Rub 1 side of each bread slice with 1 garlic clove half and 1 tomato half (tomato pulp will rub off onto bread). Discard garlic and tomato peels. Drizzle oil evenly over bread slices; sprinkle evenly with salt and pepper.

Nutritional Information

Amount per serving
  • Calories: 86
  • Fat: 2.5g
  • Saturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 15.1g
  • Cholesterol: 0mg
  • Iron: 0.6mg
  • Sodium: 260mg
  • Calories from fat: 24%
  • Fiber: 1.7g
  • Calcium: 19mg

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Catalan Tomato Bruschetta Recipe