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Bruschetta

This Bruschetta changed my life…and has made me start liking fresh tomatoes.  Such a great appetizer for any party or for a quiet night in.
Prep Time20 minutes
Cook Time10 minutes
Marinating Time (Optional)1 hour
Total Time30 minutes
Course: Appetizer
Cuisine: Italian, Mediterranean
Keyword: appetizer, bruschetta, brushetta, crostini, italian, olive oil, onions, tomato
Servings: 10 Toasts
Calories: 93kcal
Author: Fucci

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

YOU'LL ALSO NEED:

Instructions

Prepare the Tomatoes

  • Press Garlic.
  • In a small Pan over medium heat, add Olive Oil and sauté the pressed Garlic until golden brown. Turn off heat and take pan off stove.
  • Cut Tomatoes in half lengthwise. Place in a bowl.
  • Chiffonade Basil leaves by stacking them up, rolling them and then cutting 1-2mm slices across the rolled up leaves. This will create long strips of Basil. Place in bowl with Tomatoes.
  • Minch Red Onion and set aside until the very end to top off the Bruschetta.
  • Pour cooled Garlic and Oil over the Tomatoes.
  • Add Balsamic Vinegar to the Bowl. Season with Salt and Pepper. (You might need a touch more Salt than you think.)
  • Stir the Tomato combination and let marinate for about an hour, although you could use immediately if needed. Store covered in refrigerator if not using immediately.

Prepare the Bread (Crostini)

  • Cut dense Baguette (sourdough works great!) into 1/4 – 1/2 inch slices.
  • Place in mixing bowl. Add Salt and mix until Bread is thoroughly coated.
  • Place Bread on baking sheet.
  • Toast at 350F on both sides until Bread is golden brown.
  • When ready to serve, spoon Tomato mixture on top of Crostini. Top with the minced Red Onion and Balsamic Glaze.

Nutrition

Calories: 93kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Sodium: 119mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 7.6mg | Calcium: 19mg | Iron: 1mg