Bruschetta with Warm Tomatoes

Karry Hosford

Briefly heating the tomatoes intensifies their sweetness while preserving their bright, fresh flavor. 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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 27%
  • Fat: 3.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.5g
  • Carbohydrate: 19.8g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 319mg
  • Calcium: 34mg

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 ciabatta or sourdough 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 piece with the cut sides of garlic clove halves. Serve tomato mixture over toast.
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