Rating: 5 stars
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Notes: The day starts with a light lunch in the form of these bruschetta. In Ojai, California, vine-ripened tomatoes are available even in November. If you have trouble finding them, look for Roma or cherry tomatoes; they tend to be better quality than other types during cool-weather months.

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes about 30 appetizers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Brush tops lightly with 2 tablespoons olive oil. Bake in a 425° regular or convection oven until lightly browned, 5 to 8 minutes.

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  • Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and discard seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or colander to drain.)

  • In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.

  • Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.

  • Nutritional analysis per piece.

Nutrition Facts

71 calories; calories from fat 58%; protein 2.2g; fat 4.6g; saturated fat 1.6g; carbohydrates 5.7g; fiber 0.6g; sodium 104mg; cholesterol 4.5mg.
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