Cherry Tomato and Lemon Bruschetta

  • Preparation 20 MIN
    Cooking 15 MIN
  • Makes 24 Bruschetta



  1. With the rack in the highest position, preheat the oven’s broiler.
  2. In a 28 x 18-cm (11 x 7-inch) baking dish, combine the tomatoes, garlic and oil. Season with salt and pepper. Broil for about 10 minutes or until the tomatoes burst and their skin begins to blacken slightly. With a fork, gently press each tomato.
  3. Place the bread slices on a baking sheet and sprinkle cheese on each slice. Broil until the cheese has melted and the bread begins to brown.
  4. Top each toasted slice with a tomato. Garnish with a basil leaf and grate lemon zest, to taste, directly onto the bruschetta. Sprinkle with salt and pepper.


Good to know

You can use this same bruschetta topping over pasta. Just add the cold or warm topping to 375 g (3/4 lb) cooked pasta with double the bocconcini.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 4 bruschetta

Content % Daily Value
Calories 295  
Total Fat 14.5 g  
Saturated Fat 4 g  
Sodium (salt) 385 mg  
Carbohydrates 28 g  
Fibre 2 g  
Protein 14 g