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Tomato Bruschetta

Creative Cooking for the Health-Conscious Gourmet

Low-Calorie | Low-Cholesterol

Healthy Tomato Bruschetta

tomato bruschetta

This bruschetta recipe is appropriate for low-calorie, low-cholesterol, lactovegetarian diet regimens.


  • 6 Roma (plum) tomatoes, chopped

  • 0.5 cup sun-dried tomatoes, packed in oil

  • 3 cloves garlic,minced

  • 0.25 cup red onion, diced

  • 0.25 cup olive oil

  • 2 tbsp balsamic vinegar

  • 0.25 cup fresh basil, stems removed

  • 0.25 tsp salt

  • 0.25 tsp ground black pepper

  • 1 French baguette

  • 2 cups shredded mozzarella cheese

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  1. Preheat the oven on broiler setting.

  2. In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, red onion, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

  3. Cut the baguette into 0.75-in. slices. On a baking sheet, arrange the baguette slices in a single layer.

  4. Broil for 1-2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

  5. Broil for 5 minutes, or until the cheese is melted.

Nutritional Information

Servings: slice

Calories: 135, Total fat: 9.7 g, Saturated fat: 1.8 g, Cholesterol: 3 mg, Sodium: 192 mg, Total carbohydrate: 10.5 g, Dietary fiber: 1.4 g, Total sugars: 2.8 g, Protein: 3.3 g

Chef and Author:

Medically Reviewed by FibonacciMD editors.

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