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Garlic Tomato Bruschetta THM-E

Prep Time 10 minutes
Cook Time 3 minutes
Servings 6
Author Glenda Groff


  • 2 cups diced tomatoes
  • 1/3 cup finely onions
  • 2 garlic cloves
  • 1 tablespoon Red Wine Vinegar
  • 1/4 teaspoon mineral salt
  • 1/8 teaspoon black pepper
  • 10 basil leaves finely chopped
  • 6 teaspoons Parmesan cheese
  • 6 Sourdough Bread Slices


  1. Combine tomatoes, onions, garlic, vinegar, salt, pepper, and basil together. Refrigerate for 3-4 hours for flavors to combine. Lightly toast bread slices. With a slotted spoon divided tomato mixture between bread slices. Sprinkle each bread slice with 1 teaspoon Parmesan Cheese. Broil on high until cheese is slightly melted and edges of bread are browned. Serves 6.