Fire Roasted Bruschetta

June 19, 2014 | Permalink

This post is written by Nick Evans, food blogger at and author of the cookbook, Love Your Leftovers.

Sometimes the simple appetizers are the best. Grilled bread, garlic, fresh basil, and delicious tomatoes!

PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVINGS: Serves 6.

6 slices sourdough bread
6 teaspoons olive oil
2 cloves garlic
1 (15-oz) can Muir Glen® Fire Roasted Diced Tomatoes, drained
2 tablespoons fresh basil, slivered
Coarse salt, garnish


  1. Heat grill to high heat. Brush bread with about 1 teaspoon of olive oil per piece.
  2. Grill bread, oil side down, for 3-4 minutes until the bread has nice grill marks and is crispy.
  3. Remove bread from grill and rub a garlic clove over the grilled surface of the bread. The garlic will flavor the bread as you rub it over the surface. You might need 1-2 cloves for six slices of bread.
  4. Drain the Muir Glen® Fire Roasted Diced Tomatoes and divide them evenly over each slice of bread. A thin layer of tomato on each piece is best.
  5. Garnish each piece of bruschetta with fresh, slivered basil and a pinch of coarse salt. Serve while warm.

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