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Grilled Tomato Bruschetta Recipe

Jun 25, 2023Jun 25, 2023

Everyday Health's staff nutritionist, Kelly Kennedy, RDN, shows you how to make grilled tomato bruschetta.

Widely enjoyed for their bright taste and vibrant color, tomatoes offer a plethora of health benefits. These juicy fruits (botanically speaking) are packed with essential vitamins and minerals, including vitamins A and C, potassium and folate, according to data from the U.S. Department of Agriculture (USDA).

But the nutrient tomatoes are best known for is lycopene, a powerful antioxidant that gives the fruit its bright red color and helps your body eliminate free radicals, compounds that contribute to disease and aging. Research has found that lycopene has anticancer properties, and a diet high in lycopene may significantly decrease the risk of cardiovascular disease, according to a study published in Frontiers in Nutrition in August 2022.

While tomatoes are often enjoyed raw in salads or sliced on sandwiches, cooking them has been shown to boost the amount of lycopene available to your body — not to mention, cooking deepens a tomato’s natural flavor. Sauce isn’t your only option for cooked tomatoes either — this grilled tomato appetizer is a surefire crowd-pleaser.

Bruschetta is a classic appetizer that brings together traditional Italian flavors in a fresh way. Tomatoes are incredibly nutritious, packed with vitamin C, potassium, and folate as well as the powerful antioxidant lycopene, notes the U.S. Department of Agriculture. What’s better, cooking the tomatoes and serving them dressed in olive oil increases the amount of lycopene your body will absorb, according to past research.

Preheat grill to medium-high heat. In a small bowl, stir together olive oil and garlic. Lightly brush over each side of bread slices, reserving extra garlic oil. Place bread slices directly on the grill and toast until grill marks form, about 1 minute, then flip and toast other side, one additional minute.

Brush reserved oil mixture over the cut ends of the tomatoes and shallot. Place them, cut side down, on the grill and cook until lightly charred, about 5 minutes. Remove the vegetables from the grill and allow to cool slightly before handling.

Once the tomatoes and shallots are cool enough to handle, chop them into even ¼-inch cubes. Place in a mixing bowl and add remaining oil (straining out garlic), balsamic vinegar, salt, pepper, basil, and Parmesan. Stir gently and spoon onto toasted bread slices to serve.

Serving size3 pieces