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, carb. (g) 4, Monounsaturated fat (g) 1, pro. (g) 1, vit. A (RE) 72, vit. A (IU) 4422, vit. C (mg) 1, Folate (g) 44, sodium (mg) 43, Potassium (mg) 36, calcium (mg) 10, iron (mg) 0, Other Carb () 1, Percent Daily Values are based on a 2,000 calorie diet
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