Low Sodium Easy Bruschetta

Total time33 min

Prep time15 min

Cook time8 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the crostini

1 baguette, cut into ½-inch slices (about 18 slices)
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 clove garlic, peeled and halved

For the topping

1 ½ lb ripe roma tomatoes (about 5–6 tomatoes), seeded and finely diced
2 cloves garlic, minced
¼ cup fresh basil leaves, thinly sliced
1 tbsp olive oil
1 tsp balsamic vinegar
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet and brush the tops with 2 tbsp of the olive oil.
2
Bake for 7–9 minutes, until the edges are golden and the tops feel firm and crisp when pressed lightly. Remove from the oven and immediately rub the top of each slice with the cut side of the halved garlic clove.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!