Tomato Bruschetta recipe

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Ingredients

2 large tomatoes, diced
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion
¼ cup balsamic vinegar
¼ cup olive oil
10 leaves fresh basil, chopped
2 cloves garlic, minced
1 (1 pound) loaf French bread, cut into 1/4-inch slices
¼ cup olive oil
¼ cup shredded mozzarella cheese

Nutrition Info

247.6 calories
carbohydrate: 28.8 g
cholesterol: 1.8 mg
fat: 12.2 g
fiber: 1.8 g
protein: 6.5 g
saturatedFat: 2 g
servingSize: -
sodium: 312.8 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic, let tomato mixture rest for 15 to 30 minutes.

  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Arrange French bread slices on a large baking sheet, drizzle with 1/4 cup olive oil.

  4. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.

  5. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

Recipe Yield

10 servings

Recipe Note

This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.

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