How to Make Bruschetta Recipe
Fresh from the garden, this Bruschetta with ripe tomatoes and basil is a quick, delicious appetizer. Ready in just 20 minutes, it's perfect for any occasion!
Servings: 8 servings
Calories: 158kcal
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic minced
- 2 1/2 cup diced tomatoes (roma, cherry etc.), seeds removed (or a majority of them)
- 6-8 basil leaves (depending on size), julienned
- 2 teaspoons red wine vinegar OR balsamic vinegar
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
For the Baguette
- 2 tablespoon olive oil OR melted butter
- 1/4 tsp garlic powder
- 1 baguette sliced on the bias, about 1/4-inch thick
Instructions
- In a small non-stick skillet set over medium-low heat, add olive oil. When the oil is hot, add garlic and cook just until fragrant, about 1-2 minutes. Do not let it brown. Remove from heat and allow to cool for 5 minutes.
- In a medium bowl, combine the oil/garlic, tomato, basil, vinegar, salt, and pepper.
- Meanwhile, in a small mixing bowl, combine the oil and garlic powder. Brush the baguette slices with olive oil and toast until lightly browned.
- Top with the tomato mixture and serve immediately.
Notes
-You can also top the toasts with fresh mozzarella before adding the tomato mixture.
STORE Tomato Bruschetta topping separately from the bread to prevent sogginess. Keep the tomato mixture in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the tomatoes will lose their texture.
REHEAT toasted baguette slices in the oven at 350°F (175°C) for 5-7 minutes. Do not reheat the tomato mixture; serve it fresh and chilled.
Nutrition
Serving: 8serving | Calories: 158kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 492mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 104IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg
