Bruschetta Recipe
This Bruschetta recipe is made with fresh, ripe Roma tomatoes, fresh basil, and garlic, which is then marinated in an olive oil and balsamic sauce. Serve on top of toasted French bread.
Servings: 8 servings
Ingredients
- 6 ripe roma tomatoes finely diced
- 2 garlic cloves minced
- ¼ cup chopped fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the garlic bread
- 1 loaf French baguette sliced at angle into ½-inch thick slices
- Olive oil spray
- 2 garlic cloves
Instructions
- Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine tomatoes, garlic, basil, olive oil, balsamic vinegar, salt and pepper; set aside to marinate.
- Place the sliced bread on the prepared baking sheet and spray with olive oil cooking spray. Bake for about 5 minutes, watching closely to ensure they don’t burn. Immediately rub the garlic on the bread slices when they come out of the oven.
- Add the tomato mixture in a big mound on top of the bread if serving immediately, or serve on the side.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last a few days in the fridge. It's best to keep the bread and tomatoes separate. 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 the type of tomatoes and bread.
Recipe video: The video includes adding red onions, which is optional.
Nutrition
Serving: 0.5cup | Calories: 126kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 342mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 427IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg
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