Bruschetta with Tomatoes & Capers

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From: EatingWell Magazine Charter Issue 1990

Bruschetta, or grilled bread, is a crisper, more flavorful alternative to American garlic bread. Here it's topped with a combination of tomatoes and capers. Munch on this while you prepare the rest of the dinner.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 large tomatoes
  • 2 tablespoons capers, chopped arugula or chopped fresh basil
  • 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 loaf Italian or French bread, (about 8 ounces)
  • 1 clove garlic, minced

Preparation

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  1. Cut tomatoes in half and squeeze out the seeds. Dice the flesh and combine with capers (or arugula or basil), 1 teaspoon oil, vinegar, salt and pepper.
  2. Shortly before serving, cut bread into 3/4-inch-thick slices. Grill on both sides or broil until lightly toasted.
  3. While the bread is grilling (or toasting), place the remaining 2 tablespoons oil and garlic in a small saucepan and warm on the grill, or if you are using the broiler, over low heat on top of the stove.
  4. Brush one side of bread with the garlic oil and spoon the tomato mixture over top. Serve immediately.
  • Make Ahead Tip: Cover and refrigerate the tomato mixture (Step 1) for up to 2 hours. Bring to room temperature before using.

Nutrition information

  • Per serving: 169 calories; 7 g fat(1 g sat); 2 g fiber; 23 g carbohydrates; 4 g protein; 129 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 771 IU vitamin A; 13 mg vitamin C; 42 mg calcium; 1 mg iron; 536 mg sodium; 262 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1 fat

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