Canned Tomatoes Bruschetta
This easy bruschetta recipe uses canned tomatoes, making it a quick and convenient appetizer. Serve it on crispy toasted bread with garlic, olive oil, and Parmesan for a flavorful bite.
Equipment
- Oven
- Baking sheet
- Sieve
- Mixing bowl
- Knife
Ingredients
- 1 can 14.5 ounces diced tomatoes, drained
- 4 tablespoons olive oil divided
- 1 tablespoon minced garlic about 3 cloves
- 2 teaspoons Italian seasoning
- ¼ teaspoon salt plus more to taste
- Black pepper to taste
- 8-10 ounces French baguette or crusty bread sliced ¾ inch thick (about 8-12 slices)
- 1 ounce grated or shaved Parmesan cheese
Instructions
- Drain the Tomatoes: Place the diced tomatoes in a sieve over a bowl. Sprinkle with ¼ teaspoon salt and gently press to remove excess liquid. Let them sit for 5-10 minutes, stirring occasionally.1 can
- Toast the Bread: Brush both sides of the bread slices with 2 tablespoons of olive oil. Place them on a baking sheet and broil on high for 2-3 minutes per side until golden brown. Remove from the oven and let them cool slightly.4 tablespoons olive oil, 8-10 ounces French baguette or crusty bread
- Mix the Tomato Topping: In a bowl, combine the drained tomatoes, remaining 2 tablespoons of olive oil, minced garlic, Italian seasoning, black pepper, and more salt if needed. Stir well and adjust seasoning to taste.1 tablespoon minced garlic, 2 teaspoons Italian seasoning, Black pepper to taste, ¼ teaspoon salt
- Assemble and Serve: Spoon the tomato mixture onto each toasted bread slice, sprinkle with Parmesan cheese, and serve immediately. Optionally, garnish with fresh basil or a drizzle of balsamic glaze.1 ounce grated or shaved Parmesan cheese
