Tomato Bruschetta (2 Ways!)

We’re whipping up two kinds of bruschetta today: traditional and tomato mango bruschetta! Both are so easy and make the perfect healthy snack.

The summer is off to a pretty good start. We biked to the beach, got (what some might call) a tan, and the tulip-man had his first s’more! Together nearly three years and the boy has never had a s’more. But I think he likes them, because when I came home the other day the kitchen torch was sitting on the counter, a remnant from his marshmallow roasting practice session.

And did I mention it’s hot? Without air conditioning here in Holland, we sleep like starfish every night, sprawled out and uncovered. And this also means that turning on the oven is reserved for only the most special of occasions. And today’s bruschetta half qualifies.

During one of our hot messes (definition: an afternoon spent cooking up a storm and photographing for our blogs), Anouk and I created these guys. She’s all about the classic Italian recipes, so she whipped up a traditional tomato bruschetta in seconds.

And you guys know me, always slamming ingredients together that I probably shouldn’t. So I schemed up the tomato mango bruschetta, roasting the mango and tomatoes to bring out their sweet, juiciness.

I hope you enjoy these fun bruschetta ideas! Serve them with Sweet Potato Gnocchi or sunny Lemon Basil Risotto.

Tomato Bruschetta (2 Ways!)

We’re whipping up two kinds of bruschetta today: a traditional bruschetta and a tomato mango bruschetta! Both are so easy and make the perfect healthy snack.

Print Pin Rate

Course: Appetizers, Side Dishes, Snacks

Cuisine: Italian

Keyword: bruschetta ideas, bruschetta toppings, mango bruschetta, tomato bruschetta

Diet: Dairy-Free, Vegan, Vegetarian

Occasion: 4th of July, Game Day

Time: 15 minutes or less, 30 minutes or less, 45 minutes or less

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 12 peices

Calories: 132kcal

Author: Sarah Bond

5 from 1 vote

INGREDIENTS

• 8-12 slices baguette toasted

Traditional Bruschetta

• 2 tomatoes
• 1 clove garlic minced
• 1 Tbsp basil chopped
• 1 tsp extra virgin olive oil 5 mL
• Salt and pepper to taste

Roasted Tomato Mango Bruschetta

• 1 cup sweet cherry tomatoes 150 g
• 1 mango peeled and diced
• 1 tsp extra virgin olive oil 5 mL
• 1 Tbsp basil chopped
• Salt and pepper to taste
• 1 tsp balsamic reduction 5 mL

INSTRUCTIONS

Traditional Bruschetta

• Combine all ingredients in a bowl. Spoon over toasted bread and serve.

Roasted Tomato Mango Bruschetta

• Preheat oven to 350 degrees F (176 C). Toss to combine cherry tomatoes, mango, and oil on a parchment paper-lined baking sheet. Roast for 8 to 10 minutes, or until tomatoes have burst. Combine roasted tomatoes and mangoes with basil, salt, and pepper. Serve over toasted bread, drizzled with balsamic reduction.

NUTRITION

Serving: 1peice of tomato mango bruschetta | Calories: 132kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Sodium: 231mg | Potassium: 148mg | Fiber: 2g | Sugar: 11g | Vitamin A: 950IU | Vitamin C: 31.4mg | Calcium: 20mg | Iron: 1.3mg

Hungry for more?Join our Eatmail newsletter for weekly new recipes and a complimentary copy of our vegetarian dinners cookbook!

This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.