Charred Tomato Bruschetta
Yield: 20 servings (serving size: 1 bruschetta)
More From Oxmoor House
Amount per serving
- Calories: 52
- Fat: 2.2g
- Saturated fat: 0.7g
- Protein: 2.2g
- Carbohydrate: 6.2g
- Cholesterol: 2mg
- Iron: 0.5mg
- Sodium: 132mg
- Calories from fat: 37%
- Fiber: 0.7g
- Calcium: 51mg
- 8 plum tomatoes (about 1 1/4 pounds)
- Cooking spray
- 1 1/2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 2 tablespoons julienne-cut fresh basil
- 1 teaspoon red wine vinegar
- 20 (1/2-inch-thick) diagonally cut slices French bread
- 3 garlic cloves, halved
- 1/2 cup (2 ounces) shaved fresh Parmesan cheese,
- Preheat broiler.
- Slice tomatoes crosswise into 1/4-inchthick rounds. Place tomato on a foil-lined baking sheet coated with cooking spray. Brush tomato with 1 tablespoon oil; sprinkle with salt. Broil 19 minutes or until tomato begins to char. Place tomato in a bowl; toss with basil and vinegar, breaking up tomato slightly with a spoon (mixture should be chunky).
- Place bread slices on a baking sheet. Brush 1 side of bread slices with 1 1/2 teaspoons oil. Broil 1 to 2 minutes on each side or until lightly toasted. Remove from oven and rub oiled side of slices with garlic halves.
- Spoon tomato mixture on prepared side of bread slices and top with curls of shaved Parmesan cheese. Serve immediately.
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