Tomato Bruschetta

Tomato Bruschetta

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    40 m
Joy Andrews
Recipe by  Joy Andrews

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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 (2)

Rate This Recipe
lutzflcat
5

lutzflcat

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 worth it to keep this bruschetta's eye appeal.

Annaliese
0

Annaliese

This was super tasty even after I modified it. who doesn't? took out the oil and cheese to make it healthier and let it sit. Even used dried basil and onion as I made this last minute and it was very good. Didn't have any red pepper on hand so ommitted it as well. will definitely make again.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 28.8 g
  • 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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