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Best Ever Bruschetta!

Best Ever Bruschetta!

  • Prep

    25 m
  • Cook

    5 m
  • Ready In

    30 m
Paula D.

Paula D.

This is a fail proof version of bruschetta! They turn out so yummy, I can't keep them on the plate for more then 15 minutes. When I make this recipe, the pieces don't see the next day. No Complaints about this recipe!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
  2. Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
  3. Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mrs. kosmos
13

mrs. kosmos

11/21/2009

I wanted to add one more thing to my above review. Next time I make it, I will mix half the garlic with the tomatoes and half with the butter. It is just the right amount of garlic, but would taste better spread evenly throughout the whole thing than just concentrated in the bread.

Dianne
8

Dianne

7/2/2011

This is a lovely recipe! So delicious and fresh. I was drawn to this recipe because of the English muffins. I love English muffins. I didn't peel the tomatoes and instead of sliced mozzarella, I used shredded. I also divided the garlic up between the butter and tomato mixtures. We had these for lunch and they came out like awesomely fresh mini-pizzas!

johannphoenix
6

johannphoenix

12/17/2010

Inspired blend of flavors and mouthfeel: savory, sweet, bright, rich, crunchy, creamy, warm, cool. And just as drescribed, snarfed up just as it was plated. I brought the ingredients (substituting the more traditional french bread slices) to the annual holiday hoo haa to assemble there. Upon arrival I spotted at least five other platters of bruschetta of various types and I almost didn't make these out of concern about waste as the other platters were just being picked at. I persevered and without fanfare plopped these on the groaning board. Within 5 minutes all 36 had disappeared.

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