Bruschetta with Warm Tomatoes

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 5.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.8g
  • Carbohydrate: 18.5g
  • Fiber: 1.2g
  • Cholesterol: 26mg
  • Iron: 0.9mg
  • Sodium: 293mg
  • Calcium: 56mg

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. 1. Combine first 8 ingredients, and let stand 1 hour.
  2. 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. 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.

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