Tomato and Basil-Topped Garlic Bruschetta

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 30%
  • Fat: 4.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.4g
  • Carbohydrate: 20g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 308mg
  • Calcium: 31mg

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. 1. Preheat oven to 425°.
  2. 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. 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.
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