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Baked Tomato, Garlic, and Basil Bruschetta Bites

Written by Ashley Palmer | November 2, 2011

Finger foods are my favorite kind of food—to eat but not to make. That’s because they usually take a bit more work to put together than the full-size versions. Luckily, that’s not the case with these delicious bruschetta bites.

They’re bursting with flavor and can be assembled in 15 minutes or less! So, preheat your oven, grab a loaf of your favorite baguette, and get out the cutting board.

Bruschetta bites are the perfect edible addition to any gathering, and they’re great to serve at holiday parties. Enjoy!

Baked Bruschetta Bites
15 sugar plum tomatoes, diced
12 basil leaves, cut into ribbons
2 garlic cloves, crushed
1 Tbsp. onion powder
1 tsp. olive oil
1 tsp. soy sauce
1 tsp. black pepper
1/2 loaf French baguette, thinly sliced

  • Preheat the oven to 350ºF.
  • In a bowl, combine all the ingredients except the bread and mix well. Place the bread on a baking sheet and spoon a little tomato mixture onto each slice.
  • Bake for 8 to 10 minutes, or until the edges of the bread are slightly golden and the topping is warm.

Makes 4 servings

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  • Tahler says:

    Perfect for a Columbus Day appetizer. YUM!

  • jim says:

    Use balsamic vinegar instead of soy sauce!!!!!

  • gracecc5249 says:

    Why would anyone put soy sauce on Bruschetta? There are millions of my Italian relatives turning over in their graves! I’m a vegan and make Bruschetta without soy sauce (?) and I leave off the cheese, just sprinkle a little nooch! Without the cheese it’s vegan to start off with.

  • Hlby says:

    Fyi; For gluten free eaters liquid aminos can replace regular soy sauce and tastes just like it.

  • Rista says:

    What a great recipe! I am going to make this for the holiday party at work. Thanks, PETA 🙂

  • umar satti says:

    Recipe looks good wana ask if i make it for serving of 12 so just increase ingredients to 3 times?

  • ATasteOfMadness says:

    These look delicious! I have never made bruschetta before, but I must try soon!

  • Englisch Übersetzun says:

    That’s great, I love Bruschetta!

  • Realtor Denver says:

    Yumm, that looks soo good! 😀

  • cookthegood says:

    Let me have a recipe with a little alteration to this, I mean can we have this recipe but instead of tomatoes what if we use any other thing like pineapple or any other fruit (sweet recipe)

  • Denver Personal injury attorneys says:

    this looks so delicious! I love bruschetta anyway, but this one looks particularly awesome, thanks for the great post!

  • Molly Garrison says:

    Wow, this looks delicious. I’ve never tried making my own bruschetta, I’ve only had restaurant bruschetta, but i’m sure it’s way cheaper and healthier and possibly better when you make it at home. I’m going to have to give this a try! Thanks for the recipe!

  • EmC Hammer says:

    Actually, Kevin, it’s pronounced broo-sket-ta. If you’re adding a “y” sound in there, you’re doing it wrong. It’s not a Russian dish, it’s Italian. Score 0 for you. Try again.

  • Easy Recipes says:

    I just love these. You can moderate the ingredients, and it always turned out to be great! Lovely photos, also.

  • Chris says:

    I don’t think David was trying to be a know-it-all……..I think he was just trying to let people know the correct pronunciation of the word…..I don’t see anything wrong with that, and unlike others who may not care to know, I’m sure there are those who “do” care to know, and “I” am thankful when someone informs “me” of things. Plus, I had no idea that the word was pronounced the way David said; I looked it up and he’s right………thanks David….now I can sound like I have half a brain when I order this favorite appetizer.

  • Sunny says:

    Add some freshly squeezed lemon to your recipe – it brightens the tomato flavors in a crazy good way!

  • Noah Lomax says:

    I make bruschetta almost weekly and I would have to say: balsamic not only would work, but is a bit more common, and probably lower sodium (probably).

    I’ve never toasted the bruschetta (only the bread) and I also don’t use onion powder; I will have to both of these!

  • Suzanne says:

    Balsamic is perfect, caramelised balsamic is even better, a good balsamic vinaigrette goes well also

  • jchau says:

    Does anyone know if balsamic vinegar would be a good substitute for soy sauce?

  • cookthegood says:

    The use of basil leaves in this recipe makes this food a healthy one since basil leaves are less in cholesterol & high in vitamin A

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  • Derp says:

    Oh and Kevin…no need to be a know-it-all. I don’t think people come here to learn how to enunciate.

  • CorCat87 says:

    few things i changed
    1. toast bread with out topping first
    2. when it come out of oven rub with peace of fresh garlic
    3. then top with mixture
    4. eat mind blown

  • texas food and travel says:

    these look wonderful. thanks for sharing

  • kevin says:

    just so everyone knows…. its pronounced BRUSKYETTA…..with a hard “c” not brushetta..soft “c”

  • Colin Hunt says:

    Absolutely delicious – we used an organic wholemeal loaf and it was wonderful. Thanks for the recipe 🙂

  • Twitch-Kitty says:

    I used whole wheat Nann instead I added soy cheese, onions(finely chopped) and spinach. It tasted great with the garlic and tomatoes 🙂