Bruschetta
User Reviews
5
Bruschetta
Description
To make Bruschetta, finely diced Roma tomatoes are combined with thinly sliced fresh basil, finely diced white onion, minced garlic, olive oil, and sea salt. Allowing this mixture to rest for at least an hour, preferably chilled, helps the flavors meld and the excess moisture to mellow.
Baguette slices are cut on an angle and toasted in a 415°F oven until lightly browned. Before topping, the warm bread is rubbed with a halved fresh garlic clove, adding a subtle garlicky aroma. The chilled tomato mixture is then spooned over the toasted bread to serve.
This preparation results in a flavorful appetizer with juicy, herbaceous tomato topping contrasted by crispy, garlicky toasted bread slices. Optionally, a balsamic glaze can be drizzled atop for a sweet acidity, though this is not required.
Leftover bruschetta topping keeps well refrigerated in an airtight container for several days.
Ingredients
- 1 ½ lbs Roma tomatoes seeds removed, finely diced, and gently patted dry (about 6-7 tomatoes, ripe
- ¼ cup basil sliced into thin ribbons, fresh leaves
- ¼ cup white onion finely diced
- 3 cloves garlic finely minced plus 1 clove sliced in half
- 1 Tablespoon olive oil + additional for brushing bread
- salt to taste, sea salt
- 1 baguette French or Italian
Instructions
- To prepare Bruschetta, combine diced tomatoes, chopped basil, diced onion, 3 minced garlic cloves, 1 tablespoon olive oil and sea salt. Stir well and allow to rest for at least an hour for flavor to fully develop (refrigerate if you will not be eating within 2 hours).
- Once ready to serve, prepare your Bruschetta toast by first preheating your oven to 415F (215C).
- Slice baguette on an angle into ½" thick slices. Place on an ungreased cookie sheet
- Brush each slice of bread with olive oil, bake 5-8 minutes or until bread is lightly toasted.
- Once bread has finished baking, rub the top of each slice with the sliced half of your garlic clove.
- Give your tomato mixture a good stir and then top warm bread with bruschetta topping mixture and serve.
Notes
- Store leftover tomato topping in an airtight container in the refrigerator for several days.
- To add sweetness and acidity, drizzle store-bought or homemade balsamic glaze over the bruschetta before serving if desired.
- When making balsamic glaze, reduce 3/4 cup quality balsamic vinegar over medium heat until thickened by half; beware of strong aromas during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 80kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 131mg | 5% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
