SEARCH
More 8 Photos

Tomato Bruschetta Recipe

Recipe by: Joy Cowling 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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook5 m
  • Ready In40 m
  • 1Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
  • 2Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • 3Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
  • 4Toast 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.
  • 5Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 10 servings
  • 248 cals
  • 2 large tomatoes, diced
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 10 leaves fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 (1 pound) loaf French bread, cut into 1/4-inch slices
  • 1/4 cup olive oil (optional)
  • 1/4 cup shredded mozzarella cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    248
    12%
  • Fat:
    12.2
    19%
  • Carbs:
    28.8
    9%
  • Protein:
    6.5
    13%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

8 Photos in the recipe
view all photos
You maybe like