Fresh chives are a welcome addition to this low-fat, tomato based bruschetta spread. A taste sensation when made with summer-ripe tomatoes.

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  • 3 tablespoons olive oil
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 2 cups seeded and chopped plum and/or yellow tomatoes
  • 1/2 cup finely chopped red onion
  • Salt
  • Freshly ground black pepper
  • 1 8 ounce loaf baguette-style French bread
  • Fresh basil (optional)
In a medium bowl stir together 1 tablespoon of the olive oil, the chives, basil, lemon juice, and garlic. Add tomatoes and onion; toss to coat. Season to taste with salt and pepper. Set aside.
Cut the bread into 36 slices. Arrange bread slices on 2 large baking sheets. Lightly brush one side of each slice with some of the remaining 2 tablespoons olive oil. Broil bread, one pan at a time, 3 to 4 inches from heat for 2 to 3 minutes or until toasted. Turn bread and broil other side for 1 to 2 minutes or until toasted*.
To serve, with a slotted spoon, spoon tomato mixture onto the oiled side of each toast slice. If desired, garnish with fresh basil. Serve within 30 minutes. Makes 36 appetizer servings.


  • *

    Bread slices may be toasted up to 1 day ahead. Store in an airtight container at room temperature.


  • Seafood Bruschetta:

    Prepare as above, except decrease tomatoes to 1 cup. Add 6 ounces lump crabmeat or 6 ounces peeled, deveined, cooked shrimp, coarsely chopped; and 1 tablespoon snipped fresh dillweed to the tomato mixture.

nutrition information

Per Serving: cal. (kcal) 30, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 4, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 1, vit. A (RE) 72.12, vit. A (IU) 4421.71, vit. C (mg) 1.18, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 44.35, Cobalamin (Vit. B12) (g) 0, sodium (mg) 43, Potassium (mg) 36, calcium (mg) 10.1, iron (mg) 0.18, Other Carb () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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