Bruschetta
Servings 20 servings
Calories 68kcal
Ingredients
- 6 medium vine ripened or Roma tomatoes remove seeds, cube
- 3-4 Tbsp fresh basil cut into ribbons divided use
- 2 medium cloves garlic minced
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil plus additional for brushing french bread
- 1 tsp salt
- 1/2-1 tsp black pepper adjust to taste
- 1 18-20 inch french bread baguette sliced
- 1/2 cup shredded Parmesan cheese
Instructions
- In a medium bowl, gently mix together diced tomatoes, minced garlic, 2 Tbsp basil, balsamic vinegar and olive oil. Chill for 1-2 hours.
- To Make Crostini: Preheat the oven for 375°F. Line a large baking sheet with parchment paper. Set aside.
- Arrange the sliced baguette on a baking sheet. Brush each side with olive oil and place them onto the baking sheet. Sprinkle tops with shredded parmesan cheese.
- Bake for 6-8 minutes or until golden and lightly crisp.
- To Assemble Bruschetta: Remove tomato mixture from the refrigerator and season with salt and black pepper.
- Spoon the chilled tomato mixture onto each baguette slice and garnish with ribbons of basil.
- You can sprinkle with extra parmesan cheese, crumbled goat cheese or drizzle with balsamic glaze, if desired. Serve immediately.
Notes
- When serving immediately, go ahead and season the tomato mixture with salt and black pepper. When chilling, I recommend that you wait and season with salt just before assembling to avoid the tomatoes from become watery.
Nutrition
Serving: 1serving | Calories: 68kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg