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Healthy Recipe: Easy Bruschetta

The Bold Yet Basic Bruschetta Recipe Everyone Will Want From You

Have a few handfuls of juicy ripe tomatoes from the garden and you're not sure what to do with them? If you're not in the mood for homemade mango red pepper salsa, this bruschetta recipe is just as easy to whip up.

Roma tomatoes are firm and succulent, and the sun golds add a touch of sweetness. Throw in some red bell pepper for a satisfying crunch, and fresh mozzarella for complementary and creamy saltiness. Because it's topped on toasted slices of whole wheat baguette, this appetizer can easily be served as a light summery meal.

Keep reading to learn how to make this 107-calorie bruschetta to impress your dinner guests.

Roma, Red Pepper, and Sun Gold Bruschetta

Roma, Red Pepper, and Sun Gold Bruschetta

Roma, Red Pepper, and Sun Gold Bruschetta


  1. 6 Roma tomatoes
  2. 1 cup sun gold (yellow cherry) tomatoes
  3. 1/2 red pepper
  4. 3 cloves garlic
  5. 10 fresh basil leaves
  6. 3 tablespoons balsamic vinegar
  7. 2 tablespoons extra-virgin olive oil
  8. Salt and pepper to taste
  9. 2 ounces fresh mozzarella
  10. 1 whole wheat baguette
  11. 1 tablespoon olive oil


  1. Wash the Roma and sun gold tomatoes, cut them in half, and remove the seeds. Dice them into small pieces and place them in a bowl. Dice the red pepper and add that to the bowl as well.
  2. Mince the three cloves of garlic. Add half to the bowl with the tomatoes and red pepper and save the rest for the bread.
  3. Sprinkle salt on top, mix it up, and move the bowl to the refrigerator for one hour. This allows the salt to pull the juices out of the veggies.
  4. Preheat the oven to 350°.
  5. Chop the basil and take the bowl out of the fridge. Stir in the basil, balsamic vinegar, and the oil. Mix it all up and add pepper and the diced mozzarella. Place the bowl back in the fridge.
  6. Slice the whole wheat baguette into 20 slices. Brush each piece with olive oil and sprinkle with a little garlic. Place on a cookie sheet and bake until the tops are slightly brown.
  7. Remove from the oven and place each piece of bread on a platter. Take the tomato and pepper mixture out of the fridge, give it a good stir, and serve with the bread.


Calories per serving
Source: Calorie Count
Join The Conversation
rved rved 3 years
I have been making this recipe for the past couple years, and it is one of my go-to recipes. It is incredible! Everyone requests that I bring it and nothing I've had (even at restaurants) compares. Most of the time I don't add mozzarella, and just use chips to serve it- whole wheat pita chips, scoops etc. if I'm short on time. Amazing every time! So fresh and delicious, you can't go wrong. Thank you for such a great recipe!
Kaciegrrl Kaciegrrl 8 years
This looks so yummy!
ajennilynrushhh ajennilynrushhh 8 years
i love bruschetta! can't wait to try this!
psychobabble psychobabble 8 years
I love bruschetta, I've never seen it done with red pepper!
princess_eab princess_eab 8 years
Wow this looks super good!! can't wait to try it, thanks for the recipe!
pixelhaze pixelhaze 8 years
instead of mozzarella use goat cheese, and I bake it too! It gives he goat cheese an interesting texture and tomatoes are healthier cooked, too.
alenka alenka 8 years
That looks great! Can't wait to try it out.
emo_stacer emo_stacer 8 years
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