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Bruschetta

Roasted red peppers add extra zing to this classic chopped tomato dish

Recipe Source: Deliciously Healthy Family Meals
Prep time Cook time Yields Serving Size
15 minutes 5 minutes 4 servings 3 bruschetta slices, each with 2 Tbsp tomato mixture

Ingredients

½ whole grain baguette (French bread), cut into 12 slices (or substitute 3 slices whole-wheat bread, each cut into 4 squares)

1 C fresh tomatoes, rinsed and diced

¼ C jarred roasted red peppers, diced (or substitute fresh roasted red peppers; see tip) (Leftover Friendly)

6 Kalamata olives, rinsed and sliced (or substitute any black olive)

½ Tbsp olive oil

2 Tbsp fresh basil, rinsed, dried, and chopped (or 2 tsp dried)

¼ tsp ground black pepper

Photograph of the completed recipe.
calories 119
Total fat 4 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 256 mg
Total fiber 2 g
Protein 4 g
Carbohydrates 17 g
Potassium 113 mg
Vitamin A 10%
Vitamin C 10%
Calcium 4%
Iron 6%
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    Lightly toast baguette slices.

  • 2
    Combine remaining ingredients, and toss well.

  • 3
    Top each bread slice with about 2 tablespoons of tomato mixture, and serve.

Tip: To make roasted red peppers, see cooking instructions in Cooking Resources. Make extra to use in other Keep the Beat™ recipes.

Leftover Friendly Substitute fresh roasted red peppers by making extra when you make the Super Quick Chunky Tomato Sauce. If you don’t have leftover cooked vegetables, see basic cooking instructions.
 

Chefs in Training Younger children can help arrange the sliced bread on the tray and add the toppings. Older children can make the recipe themselves.
 

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