Tomato Bruschetta
This bruschetta recipe is bursting with fresh flavors and vibrant colors. A medley of juicy, coarsely chopped tomatoes, fragrant basil, pungent garlic, and zesty red onions are combined with a drizzle of balsamic vinegar and extra virgin olive oil. Serve this refreshing mixture on lightly toasted slices of crusty baguette for a delightful burst of Mediterranean-inspired goodness.
— Constant Cookbook
Ingredients
- 1 loaf crusty baguette
- 8 medium tomatoes, coarsely chopped and drained
- Half a small red onion, finely chopped
- 2 to 3 cloves of crushed garlic
- 6 to 8 leaves of fresh basil, finely chopped or chiffonade
- 30ml balsamic vinegar
- 60ml to 80ml extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
- Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.
Yield
Serves 6
Nutrition
- Calories: 310 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.72 milligram of sodium
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