Life's Simple Ingredient
Tomato bruschetta on slate stone background. Top view.
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Backyard Bruschetta

Prep 20M | Bake 8M | Enjoy in 30M

Tomatoes are at their very best in the summer, and this easy-to-make, healthy bruschetta is the perfect way to showcase their flavour. This recipe is part of our July meal plan.

Ingredients:

5 Roma tomatoes, seeded and chopped

2 tbsp red onion, minced

2 cloves garlic, minced, divided

2 tbsp extra-virgin olive oil, divided

1/3 cup loosely packed fresh basil, thinly sliced

2 tsp balsamic vinegar

¼ cup Parmesan cheese, freshly grated

¼ tsp salt

¼ tsp black pepper

½ baguette, whole wheat or white, cut into ½ inch slices

Directions:

  1. Start by preparing vegetables. Wash, seed and chop tomatoes, then mince red onion and garlic.
  2. Freshly grate ¼ cup of Parmesan cheese.
  3. In a medium bowl, combine chopped tomatoes, minced red onion, 1 clove finely minced garlic, 1 tbsp olive oil, basil, vinegar, grated cheese, salt and pepper. If desired, this mixture may be prepared up to 24 hours in advance and refrigerated.
  4. Preheat oven to 350°F.
  5. Slice baguette and place in a single layer on a baking sheet. Drizzle remaining 1 tbsp oil evenly over baguette slices. Bake until lightly browned, about 7-8 minutes.
  6. Meanwhile, slice remaining clove garlic in half crosswise.
  7. Remove baguettes from oven and rub cut garlic on toasted bread slices.
  8. Top each slice of baguette with about 1-2 tbsp tomato-onion-garlic mixture.
  9. Serve immediately and enjoy!

Note: The tomato mixture may be prepared in advance, but the toasted baguette slices should be made shortly before serving. Once assembled, bruschetta should be served immediately.

Nutritional Facts:

Serves 6
Nutritional analysis per serving (2 slices)

138 calories

7 g fat

4 g protein

16 g carbohydrate (13 g available carbohydrate)

3 g fibre

183 mg sodium

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