Tomato Bruschetta Recipe
Servings: 4
Calories: 249kcal
This Tomato Bruschetta recipe is a classic no cook appetizer that can be ready in as little as 20 minutes using fresh tomatoes, basil and garlic.
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Ingredients
For the Crostini:
- 1 thin baguette
- 2 tablespoons extra virgin olive oil
Bruschetta:
- 2 cups grape tomatoes
- 1/4 cup fresh basil , chiffonade
- 2 cloves fresh garlic , grated
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons parmesan cheese , freshly grated
- flaky sea salt & freshly ground black pepper
Optional Toppings and Additions:
- balsamic glaze
- chopped green olives
- chopped roasted red peppers
- 1 teaspoon crushed red pepper flakes
- burrata or mozzarella cheese , on the crostini
- ricotta cheese , on the crostini
Instructions
Crostini:
- Preheat the oven to 350°F. Cut the 1 thin baguette into 1/2 inch thick slices, Lay them in a single layer on a rimmed baking sheet. Brush the slices with the 2 tablespoons extra virgin olive oil. Bake the for 15 minutes, or until crispy and lightly browned.
Bruschetta:
- Using a serrated knife, cut the 2 cups grape tomatoes into quarters. If any are larger or particularly juicy, press out the pulp and seeds.
- In a medium mixing bowl, combine the cut tomatoes, shredded 1/4 cup fresh basil, grated 2 cloves fresh garlic, 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil Toss to combine.
- Spoon the tomato mixture over the crostini slices. Top with shredded 2 tablespoons parmesan cheese and sprinkle with the flaky sea salt & freshly ground black pepper .
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 249kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 392mg | Potassium: 243mg | Fiber: 2g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 18.2mg | Calcium: 65mg | Iron: 2.4mg
