Tomato basil bruschetta

Dietician's Tip

If you want a drier topping, remove the seeds from the tomato before dicing. (Cut tomato in half and scoop out seeds with your finger or a spoon.)


  • 1/2 whole-grain baguette, cut into six 1/2-inch-thick diagonal slices
  • 2 tablespoons chopped basil
  • 1 tablespoon chopped parsley
  • 2 cloves garlic, minced
  • 3 tomatoes, diced
  • 1/2 cup diced fennel
  • 1 teaspoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon black pepper


Heat oven to 400 F. Toast baguette slices until lightly browned. Mix all other ingredients together. Spoon mixture evenly over toasted bread. Serve immediately.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 142
Total carbohydrate: 26 g
Cholesterol: 0 mg
Dietary fiber: 4 g
Monounsaturated fat: < 0.5 g
Protein: 5 g
Saturated fat: Trace
Serving size: 1 slice
Sodium: 123 mg
Total fat: 2 g

DASH Eating Plan Servings

Grains and grain products: 2
Vegetables: 1

Diabetes Meal Plan Choices

Nonstarchy vegetables: 1
Starches: 2

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 2
Vegetables: 1

Last Updated Apr 20, 2019

Content from Mayo Clinic ©1998-2020 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of Use