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Bruschetta Recipe
One of my favorite ways to use up summer tomatoes is with this easy tomato bruschetta recipe—perfect as a simple appetizer or side dish.
Ingredients
- 6 to 7 large beefsteak tomatoes (or ripe plum tomatoes, diced)
- 2 cloves garlic (minced)
- 1/4 small red onion (chopped)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- olive oil spray
- 8 fresh basil leaves (chopped)
- kosher salt
- freshly ground black pepper ( to taste)
- 16 ounce baguette ( or French bread)
- 2 garlic cloves (peeled)
Instructions
- Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Set aside to let the flavors meld 10 minutes.
- Slice bread into 1/2 inch thick slices.
- Place on a tray and spray lightly with olive oil.
- Toast bread under broiler, until golden, watching closely not to let it burn.
- When bread is toasted, rub each piece with whole garlic clove.
- Place bread on a platter and top with tomato mixture.
- Serve immediately so the bread doesn't become soggy or serve on the side.
Notes
Makes approximately 26 small slices.
Nutrition
Serving: 1slice bread with tomatoes, Calories: 50kcal, Carbohydrates: 9.1g, Protein: 1.1g, Fat: 0.6g, Sodium: 2mg, Fiber: 0.5g, Sugar: 0.2g
- WW Points: 2