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:
- Start by preparing vegetables. Wash, seed and chop tomatoes, then mince red onion and garlic.
- Freshly grate ¼ cup of Parmesan cheese.
- 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.
- Preheat oven to 350°F.
- 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.
- Meanwhile, slice remaining clove garlic in half crosswise.
- Remove baguettes from oven and rub cut garlic on toasted bread slices.
- Top each slice of baguette with about 1-2 tbsp tomato-onion-garlic mixture.
- 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
