Bruschetta
Servings: 8 servings
Calories: 117cal
Ingredients
For the topping
- 5 Roma tomatoes small-medium firm- diced
- 1 ½ Tablespoons minced fresh basil
- 3 cloves garlic small cloves, minced
- 2 ½ teaspoons marinated sun-dried tomatoes diced
- 2 ½ teaspoons extra-virgin olive oil
- 1 ½ teaspoon balsamic vinegar
- ½ teaspoon salt
For the bread
- 3 Tablespoons grated Parmesan cheese freshly grated
- 1 teaspoon dried parsley flakes
- 1 long loaf of baguette style bread cut into 3/4" slices
Instructions
- Combine the tomatoes, basil, minced garlic, chopped sun-dried tomatoes, olive oil, balsamic vinegar, and salt in a bowl. Toss to coat and combine. Cover with plastic wrap and place in the refrigerator for one hour to marinate.5 Roma tomatoes, 1 1/2 Tablespoons minced fresh basil, 3 cloves garlic, 2 1/2 teaspoons marinated sun-dried tomatoes, 2 1/2 teaspoons extra-virgin olive oil, 1 1/2 teaspoon balsamic vinegar, 1/2 teaspoon salt
- Preheat oven to 450 F.
- Toss together Parmesan cheese with parsley in a small bowl and place bread slices in a single layer on a baking sheet.3 Tablespoons grated Parmesan cheese, 1 teaspoon dried parsley flakes
- Add a couple pinches of the Parmesan cheese mixture on each slice. Bake the slices for 3-5 minutes.
- Drain the tomato mixture then put in a small serving bowl. Serve with the toasted bread slices.
Video
Notes
- We add sun dried tomatoes to the mix for even more flavor, but you can omit them if preferred. Use fresh basil and garlic for the best flavor.
- Bruschetta is most commonly served over baguette-style bread, such as sliced and toasted Italian bread or French bread. It's preferably made with a hearty bread that's sturdiness can withstand the juices from the tomato mixture. Slice your bread about 3/4 inch thick on a diagonal.
Nutrition
Serving: 1serving | Calories: 117cal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Cholesterol: 1mg | Sodium: 371mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 6.3mg | Calcium: 53mg | Iron: 1.2mg
