Tomato Bruschetta

Tomato Bruschetta

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From the EatingWell Kitchen

Letting the tomatoes and basil rest in the dressing for an hour gives this classic tomato bruschetta recipe a deeper flavor. The marinated tomatoes can also be tossed with pasta for an easy, no-cook tomato sauce.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • ½ teaspoon minced garlic, plus 1 clove
  • ¾ teaspoon kosher salt
  • 1½ pounds ripe tomatoes, seeded and diced (about 3 cups)
  • ½ cup thinly sliced fresh basil
  • Ground pepper to taste
  • 24½-inch slices baguette (18 ounces), toasted or grilled

Preparation

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  1. Whisk oil, vinegar, minced garlic and salt in a large bowl. Add tomatoes and basil; gently stir to combine. Season with pepper. Let stand at room temperature for 1 hour before serving.
  2. To serve, cut the remaining garlic clove in half. Rub baguette slices with a cut side of the garlic, then top with a generous 1 tablespoon of the tomato mixture.

Nutrition information

  • Serving size: 2 bruschetta
  • Per serving: 152 calories; 6 g fat(1 g sat); 4 g fiber; 24 g carbohydrates; 6 g protein; 10 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 566 IU vitamin A; 8 mg vitamin C; 9 mg calcium; 0 mg iron; 265 mg sodium; 141 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ vegetable, 1 fat

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