
Cherry Tomato Bruschetta
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Cherry Tomato Bruschetta
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If you've got some bread, some tomatoes, and a little bit of effort, you can make a crunchy, tangy, and delicious bruschetta all on your own!
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Ingredients
- 1 baguette (cut into 1/4-inch slices)
- 1 Tablespoon extra-virgin olive oil
- 2 cups small cherry tomatoes (multicolored cut in half)
- ⅓ cup chopped fresh basil
- 1 ounce Parmesan Cheese freshly grated
- 2 cloves garlic (minced)
- 1 Tablespoon balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°.
- Slice the baguette and brush both sides lightly with oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.
- In a medium bowl toss the tomatoes, basil, Parmesan cheese, and garlic.
- Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper. Toss gently to coat well.
- Refrigerate in a covered bowl for a minimum for 30 minutes.
- Spoon tomato mixture onto toasted bread slices and serve.
Nutrition Information
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Calories
1033kcal
(52%)
Carbohydrates
138g
(46%)
Protein
37g
(74%)
Fat
37g
(57%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
19g
Cholesterol
19mg
(6%)
Sodium
2619mg
(109%)
Potassium
1058mg
(30%)
Fiber
8g
(32%)
Sugar
22g
(44%)
Vitamin A
2104IU
(42%)
Vitamin C
71mg
(79%)
Calcium
663mg
(66%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1033 kcal
% Daily Value*
Calories | 1033kcal | 52% |
Carbohydrates | 138g | 46% |
Protein | 37g | 74% |
Fat | 37g | 57% |
Saturated Fat | 9g | 45% |
Polyunsaturated Fat | 6g | 35% |
Monounsaturated Fat | 19g | 95% |
Cholesterol | 19mg | 6% |
Sodium | 2619mg | 109% |
Potassium | 1058mg | 23% |
Fiber | 8g | 32% |
Sugar | 22g | 44% |
Vitamin A | 2104IU | 42% |
Vitamin C | 71mg | 79% |
Calcium | 663mg | 66% |
Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
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