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Bruschetta Recipe

5 from 12 votes

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.

Prep Time: 10

Cook Time: 15

Total Time: 25

Yield: 26 servings

Course: Appetizer, Lunch

Cuisine: Italian

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

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