Bruschetta with Warm Tomatoes

Bruschetta with Warm Tomatoes Recipe
Photo: Oxmoor House
Use any variety of small summer tomatoes you find at the market; for a gorgeous look, mix tomato colors and shapes, such as yellow and orange pear tomatoes paired with red grape tomatoes.

Yield:

4 servings (serving size: 1 toast slice and about 1/3 cup tomato mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 129
Fat 5.5 g
Satfat 0.3 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 2.8 g
Carbohydrate 18.5 g
Fiber 1.2 g
Cholesterol 26 mg
Iron 0.9 mg
Sodium 293 mg
Calcium 56 mg

Ingredients

2 1/2 cups grape, pear, or cherry tomatoes
3 tablespoons thinly sliced fresh basil
2 tablespoons finely chopped shallots
2 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Cooking spray
4 (1-ounce) slices gluten-free French bread
1 garlic clove, halved

Preparation

1. Combine first 8 ingredients, and let stand 1 hour.

2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato mixture, and cook 10 minutes or until thoroughly heated, stirring occasionally. Remove from heat.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bread; cook 2 minutes on each side or until toasted. Rub 1 side of each toast slice with the cut sides of garlic clove halves. Serve tomato mixture over toast.

Note:

Heating the tomatoes intensifies their sweetness while preserving their bright, fresh flavor.

Deborah Madison,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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