Tomato Bruschetta

Tomato Bruschetta

12
Joy Cowling Andrews 2

"This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors."

Ingredients

40 m {{adjustedServings}} servings 248 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
  4. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
  5. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
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Reviews

12
  1. 14 Ratings

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Just REALLY good! The next time that I make this, I'll try using white balsamic because you will lose the vibrant red color if it sits too long. White is milder in flavor, but it would be wort...

I made this for the Recipe group selection of the week. Instead of heating the house up with the oven, we made this on the gas grill. Turned out perfect using an Italian bread loaf. Cut the loaf...

I made this for the RECIPE GROUP. I followed the recipe using all the ingredients; but, because I wanted a cold appetizer, I used the mozzarella as a garnish rather than melting it in the oven....