Tomato and Basil-Topped Garlic Bruschetta

recipe
Briefly cook the garlic, onion, and tomato to mellow and meld the flavors. If you have your grill going, toast the bread on it for a smoky finish.

Yield:

6 servings (serving size: 1 bruschetta)

Recipe from

Nutritional Information

Calories 128
Caloriesfromfat 30 %
Fat 4.2 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 3.4 g
Carbohydrate 20 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 308 mg
Calcium 31 mg

Ingredients

6 (1-ounce) slices Italian bread or peasant bread
1 garlic clove, halved and divided
4 teaspoons olive oil
3 cups finely chopped seeded tomato (about 2 pounds)
1/4 cup finely chopped red onion
1 tablespoon balsamic vinegar
2 teaspoons capers
3 tablespoons thinly sliced fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 425°.

2. Arrange bread slices in a single layer on a baking sheet. Bake at 425° for 8 minutes, turning after 4 minutes. Rub one side of toast with cut side of 1 garlic clove half; set toast aside. Discard garlic clove half. Mince remaining garlic clove half.

3. Heat oil in a medium nonstick skillet over medium heat. Add minced garlic to pan; cook 30 seconds, stirring constantly. Add tomato and onion to pan; cook 30 seconds, stirring constantly. Remove pan from heat. Stir in vinegar and capers. Cool completely. Stir in basil, salt, and pepper. Spoon 1/3 cup tomato mixture onto each toast slice. Serve immediately.

Note:

June 2008
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