toasted slices of bread, topped with chopped tomato, garlic, onion and basil
Appetizers and Sides

Finely-Minced Italian Bruschetta

The Italian table loves bruschetta, a Roman way of using leftover bread to bring the freshest tomatoes and local olive oil to a meal. Properly pronounced with a hard “k” (brusketta), Roman cooks will usually toast the bread and then rub raw garlic cloves over its sandpapery surface to spread the flavor, but this finely-minced addition ensures that the great health benefits of fresh garlic are used to their best advantage. In fact, just about every ingredient of this dish makes good heart sense. A small bottle of good olive oil is a great investment to the taste and nutrition of this dish.

Prep Instructions

  • Yield: 16 (2 slices each) servings
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Total Time: 15 minutes

Recipe Ingredients

  • 32 slices whole wheat French bread
  • 12 ounces plum tomatoes, diced
  • 1 teaspoon fresh garlic, minced
  • 1/4 cup red onions, diced
  • 1/4 cup sundried tomatoes, minced
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoons Parmesan cheese, grated
  • 1/4 cup Italian parsley, chopped
  • 1 tablespoon fresh basil, chopped


  1. Follow the prep technique next to each ingredient.
  2. Pre-heat oven to 350˚F
  3. Place bread on a sheet pan and toast for 5 minutes. Remove from oven and let cool completely. Combine all the ingredients for the bruschetta. Place two tablespoons of the tomato mixture on each toast and serve.

Nutritional Data

Calories: 71.09
Fat: 2.41 g
Saturated Fat: 0.37 g
Cholesterol: 0 mg
Sodium: 99.75 mg
Carbohydrates: 10.51 g
Fiber: 1.98 g
Sugars: 1.97 g
Protein: 3.81 g
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