Tomato Basil Bruschetta
This delicious tomato basil bruschetta is so quick and easy to make and full of vibrant flavors. This vegan appetizer will be a hit at any gathering!
Servings 12 servings
Calories 87kcal
Ingredients
- 6 ripe plum tomatoes diced
- 2 garlic cloves pressed
- ¼ cup chopped basil leaves
- 3 tablespoons chopped red onions
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Shredded parmesan optional, for serving
For the garlic bread
- 1 baguette or French bread sliced
- olive oil spray
- 2 garlic cloves peeled
Instructions
- Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine tomatoes, garlic, basil, red onions, olive oil, balsamic vinegar, salt and pepper; set aside.
- Use a bread knife to slice the baguette diagonally into 1/2-inch thick slices (about 24 slices). Place on the prepared baking sheet and bake for 5-7 minutes, watching closely to not let them burn. Immediately rub the garlic on the bread slices when they come out of the oven.
- Add the tomato mixture on top if serving immediately, or serve on the side. Top with freshly grated parmesan cheese, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. It's best though to keep the three ingredients separated. Do not assemble until ready to serve/eat.
Substitutes: For best results, follow the recipe as is. However this is a very versatile recipe, so feel free to change type of tomatoes and bread.
Nutrition
Calories: 87kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg