Bruschetta with finely chopped tomatoes

Bruschetta with finely chopped tomatoes

Rich tangy tomato flavor is the hero in this incredibly versatile classic. Be sure to use only good quality extra-virgin olive oil. It provides a delicious buttery compliment to the freshly-harvested taste of the tomatoes.

Made with Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 15 min (COOK TIME: 5 min / PREP TIME: 10 min)

cooking sketch Easy


  • 1 can Mutti® Finely Chopped Tomatoes (14 oz, Polpa)
  • 4 tbsp extra-virgin olive oil, divided
  • sea salt and freshly ground black pepper
  • 1 slices baguette or crusty Italian loaf cut into 1/2-inch thick (about 18 inches long)
  • 2-4 cloves garlic, halved
  • leaves Thinly sliced fresh basil

Recipe tip:
This recipe works well with many other toppings, including sliced fresh mozzarella, gorgonzola or goat cheese crumbles, and your favorite chopped fresh herbs.

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Bruschetta with finely chopped tomatoes: Method

  1. Pour Mutti® Finely Chopped Tomatoes into a fine strainer and allow to drain for 30 minutes to remove some of the moisture, stirring occasionally.
  2. Stir together the drained tomatoes and 2 tablespoons of the olive oil in a small bowl. Season to taste with salt and pepper. Cover loosely with plastic wrap and set aside on the counter for 3 hours before serving to allow flavors to blend and develop.
  3. Preheat oven to 400°F.
  4. Arrange bread slices on a large baking sheet. Brush with the remaining olive oil. Bake 5-7 minutes until lightly toasted. Rub each slice with the cut side of one of the garlic cloves.
  5. To serve, stir tomato mixture and spread about 1 tablespoon on each toast slice. Garnish with thinly sliced fresh basil.

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Also made with: Chopped tomatoes

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