A simple recipe for fresh Tomato Bruschetta, made with fresh tomatoes, basil, garlic, and olive oil.
tomatoes, vegan, vegetarian
baguette or skinny loaf of unsliced Italian bread
extra virgin olive oil
Preheat the oven to 350 degrees or a grill to medium heat.
Cut the bread into 1/2 inch slices.
Place the sliced bread onto a baking sheet. Drizzle or brush each slice of bread with olive oil, flip slices and repeat.
Toast in the oven for 10 minutes, flipping bread over after 5 minutes. Alternatively, grill the bread for 2 minutes per side.
Remove toasted bread from the oven and rub each slice of bread with a peeled garlic clove.
Cut grape tomatoes in half, or quarters if larger in size and place into a mixing bowl.
Using a microplane, grate 1 clove fresh garlic into the diced tomatoes.
Roll up the basil leaves into a cigar shape. Slice into thin ribbons.
Add the basil to the tomatoes along with the olive oil and balsamic. Season generously with salt. Gently toss together.
Place the toasted bread in a basket or on a cutting board and serve with the tomato topping on the side. Allow guests to assemble their own bruschetta, as it is best served fresh.
If assembling before serving, be sure to assemble the bruschetta IMMEDIATELY before serving.
If opting to use large tomatoes, de-seed tomatoes and then chop into 1/2 inch pieces.
Amount Per Serving
Calories from Fat 45
% Daily Value*
Saturated Fat 1g
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!
Snap a picture and tag
on Instagram or Facebook - I would love to see!
Tomato Bruschetta https://amindfullmom.com/tomato-bruschetta/ June 9, 2019