Tomato Basil Bruschetta
This classic bruschetta recipe uses fresh roma tomatoes, basil, garlic, a little balsamic vinegar, and Bertolli® Extra Virgin Olive Oil to top slices of toasted baguette. It’s easy, fresh, and makes a wonderful appetizer for any party or gathering!
Servings: 6 people
Calories: 231kcal
Ingredients
Bruschetta
- 6 Roma tomatoes, diced
- ½ cup red onion, chopped
- 2 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup Bertolli® Extra Virgin Olive Oil
- 1-2 teaspoons balsamic vinegar, to taste
- ¼ teaspoon coarse salt
- ¼ teaspoon black pepper
- 2 Tablespoons Parmesan cheese, grated (optional)
Balsamic reduction (optional)
- ½ cup balsamic vinegar
- 1 French baguette, sliced into ½-inch slices
Instructions
- Combine the diced tomatoes, red onion, garlic, basil, olive oil, balsamic vinegar, salt, and pepper together in a large bowl. Sprinkle with the Parmesan, if desired.
- Heat a broiler or grill to high heat, then toast the baguette slices on each side until lightly browned.
- Serve together for guests to top their toasts individually so they don't get soggy, or top each toast with the tomato mixture and serve immediately.
- If desired, make a balsamic reduction to drizzle over the top of each bruschetta by bringing the balsamic vinegar to a boil over medium heat in a small saucepan, then reducing the heat to medium-low until the liquid has reduced by half, about 5 minutes. Remove from heat and allow the balsamic vinegar to cool before drizzling over the bruschetta. The reduction will continue to thicken as it cools.
Nutrition
Calories: 231kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 387mg | Potassium: 216mg | Fiber: 1g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 1.6mg