Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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.

Recipe by Cooking Light June 2008

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Recipe Summary

Yield:
6 servings (serving size: 1 bruschetta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

Nutrition Facts

128 calories; calories from fat 30%; fat 4.2g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.6g; protein 3.4g; carbohydrates 20g; fiber 2g; cholesterol 0mg; iron 1.2mg; sodium 308mg; calcium 31mg.
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