Tomato and Basil Bruschetta (Julie and Julia Style)

Prep Time
Cook Time
Ready In

"The movie Julie and Julia has certainly revived this classic appetizer. The key to success with is recipe is to use the freshest and best quality ingredients available."

Original recipe yields 7 servings


  • Serving Size: 1 (119.7 g)
  • Calories 196.8
  • Total Fat - 14.9 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 16.9 mg
  • Sodium - 1131.9 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 2.8 g
  • Sugars - 2.8 g
  • Protein - 7.3 g
  • Calcium - 283.6 mg
  • Iron - 0.4 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0 mg

Step 1

Mix tomatoes and basil together and season with salt and pepper and set aside.

Step 2

Fry Bread: Heat 2 tablespoons olive oil in frying pan and fry bread until golden brown on both side. Remove and drain on paper towel. Rub one side with garlic clove.

Step 3

OR Toast Bread In Oven: Place bread on baking sheet and broil until golden brown on both sides; 12-15 minutes. Rub one side with garlic clove and brush with olive oil.

Step 4

Drain the tomato-basil mixture of excess liquid and spoon on to each slice of bread.

Step 5

Top with parmesan cheese and serve immediately.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Great appetizer on a "HOT" day! I did the baguette slices early in the day. I chpped the garlic (I was generous with it) and added it to the olive oil in the pan - then browned both sides of the slices and made sure I added the fried garlic to the top of each slice. Usually when I add parmesan to bruschetta I give it a final broil. However it is really "HOT" out (37 C) so I was happy that this recipe said serve ASP- It was great, we loved the recipe with our Mart Marts Thanks GW for another winner.

(5 Aug 2012)

Derf "RIP" Forever in our Kitchen

A very tasty appetizer for Easter Sunday. I finished them off for a couple of minutes under the broiler to melt the cheese. I had to use dried basil, i'm sure they would be even more delicious with fresh basil.  Thanks for posting, we enjoyed them.

(9 Apr 2012)