Garden-fresh tomato bruschetta
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 10 min • Serves: 24 • Difficulty: Easy
This bright, colorful tomato appetizer is bursting with summery goodness, but what's great is that you can still serve it all year long. And the fact that it takes just a few minutes of prep time is an added bonus. Cutting the garlic in half and rubbing it on the side of the bread slices with a little nonstick spray eliminates the need for any added butter. Remember to cool the bread first before assembling the bites. The tomato mixture should also rest first to have all the ingredients blend together. This recipe is generous and yields 24 pieces, perfect for any party.
Ingredients
Garlic
2 clove(s)
French bread
10 oz, cut on diagonal into 24 slices
Tomato
3 medium, (about 1 1/4 pounds), diced
Fresh basil
1 cup(s), loosely packed, chopped
Red onion
¼ cup(s), chopped, finely chopped
Extra virgin olive oil
1 Tbsp
Red wine vinegar
2 tsp
Table salt
¾ tsp
Black pepper
¼ tsp
Instructions
1
Preheat oven to 375°F. Coat large baking sheet with nonstick spray.
2
Slice 1 garlic clove in half. Rub cut sides of garlic over one side of each bread slice; place bread on baking sheet and spray lightly with nonstick spray. Bake until lightly browned, flipping once, 8−10 minutes. Place bread on wire rack to cool.
3
Meanwhile, mince remaining garlic clove. Combine tomatoes, basil, onion, oil, vinegar, salt, pepper, and minced garlic in large bowl and toss. Let sit 10 minutes for flavors to blend. Spoon tomato mixture evenly onto bread slices.
4
Serving size: 1 bruschetta
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