12 diagonal-cut slices of baguette (1/2-inch thick)

4 Tbsp. olive oil, divided

1 can (14.5 oz.) Contadina® Petite Diced Tomatoes with Basil, Garlic and Oregano

1/2 tsp. kosher salt

2 Tbsp. thinly sliced or hand-torn fresh basil

Optional Toppings

VARIATIONS: Prepare as directed, except:

  • Warm Bruschetta—After seasoning tomatoes in Step 3, microwave 1 to 1 1/2 minutes before topping toasts.

  • Tomato-White Bean Bruschetta—Double the amount of bread toasted in Step 2 and add 1 can (15 oz.) rinsed and drained cannellini beans and 1/4 tsp. more salt with tomatoes in Step 3.

  • Ricotta Bruschetta—Mix 1/4 tsp. freshly ground black pepper and a pinch of salt into 1 cup ricotta; spread 1 heaping Tbsp. on each toast before topping with tomatoes and basil.

  • Lemony Bruschetta—Add 2 tsp. finely grated lemon zest to tomatoes in Step 3 and add extra zest to garnish.

  • Tomato Bruschetta with Parmesan & Arugula—In place of basil in Step 3, use a vegetable peeler to shave curls from a Parmesan block over bruschetta; top with baby arugula leaves.

  • Spicy Bruschetta—Stir 1 to 2 tsp. minced Calabrian chiles (2 to 4 chiles) or 1/2 tsp. dried red pepper flakes with tomatoes in Step 3 before topping toasts.

  • Roasted Tomato Bruschetta—Preheat oven to 375°F. After seasoning tomatoes in Step 3, spread onto a baking sheet double-lined with parchment paper. Bake in center of oven until lightly caramelized, about 40 minutes.  Top toasts and garnish with basil.

  • Garlicky Tomato Bruschetta—Rub warm toasts with cut sides of 1 garlic clove in Step 2.

  • Tuna Bruschetta—Divide 1 can (4 oz.) drained, oil-packed tuna among tomato topped toasts in Step 3 before garnishing with basil.

  • Tomato Bruschetta with Olives—Stir 1/2 cup coarsely chopped pitted green olives with tomatoes in Step 3.

  • Tomato Bruschetta with Crisped Pancetta—Crisp 4 oz. thinly sliced pancetta in a dry skillet over medium heat, turning pieces over as needed for even browning, about 5 minutes total. Transfer to paper towels to cool slightly, then top tomatoes on toasts.


  1. Preheat oven to 450°F. Drain tomatoes in a colander, reserving juice to refrigerate or freeze for other uses (see Tip).

  2. Meanwhile, brush bread on both sides with 3 Tbsp. oil. Place on a baking sheet and toast 4 to 5 minutes, until golden. Turn over and toast 3 to 4 minutes, until golden. Let cool to room temperature.

  3. Combine well drained tomatoes, remaining 1 Tbsp. oil and salt in a bowl; stir. Spoon 1 heaping Tbsp. tomatoes onto each toast and garnish with basil. Serve immediately.



    • To make larger bruschetta, prepare recipe as directed, except toast 6 slices rustic country-style bread, such as ciabatta, instead of baguette.
    • Tomato juices can be used in other tomato sauces, roasts, soups, stews, braises, slow cooker dishes and more. Store in a separate closed container.  Keeps 2 days in the refrigerator, 2 months in the freezer.

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