Plum tomatoes work well for this tasty appetizer because they have fewer seeds than larger varieties. You can bake the tomatoes up to three days ahead. Keep them refrigerated, but allow them to come to room temperature before serving.

Jeanne Kelley
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
12 servings (serving size: 2 bruschetta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Arrange tomatoes, skin side down, in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle evenly with salt; coat lightly with cooking spray. Bake at 350° for 2 hours. Turn oven off; cool tomatoes in closed oven at least 1 hour. Remove tomatoes from baking sheet.

  • Preheat oven to 400°.

  • Arrange bread slices in a single layer on a baking sheet; brush evenly with oil. Bake at 400° for 14 minutes or until toasted. Rub each bread slice with cut sides of garlic; discard garlic. Spread about 1 teaspoon cheese on each bread slice; top each serving with 1 tomato half. Sprinkle each serving with about 1/2 teaspoon basil.

Nutrition Facts

131 calories; calories from fat 29%; fat 4.2g; saturated fat 1.8g; mono fat 1.7g; poly fat 0.5g; protein 5g; carbohydrates 18.5g; fiber 1.7g; cholesterol 4mg; iron 1.2mg; sodium 304mg; calcium 43mg.
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