Garlic Tomato Bruschetta
“This appetizer or side dish makes a crispy complement to any Italian entree. I just started with my grandmother’s bruschetta recipe and added fresh tomatoes! It’s one of the yummiest bruschetta recipes I’ve found.” —Jean Franzoni, Rutland, Vermont
| Servings | Prep Time |
| 12servings | 30minutes + chilling |
| Servings | Prep Time |
| 12servings | 30minutes + chilling |
- 1/4 cup olive oil
- 3 tbsp chopped fresh basil
- 3 to 4 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 medium tomatoes diced
- 2 tbsp grated Parmesan cheese
- 1 loaf unsliced French bread 1 pound
|
Ingredients
Portions: servings
Units:
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- In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
- Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.
Test Kitchen Tips
In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavour for cold foods, but they smoke at lower temperatures.
Nutrition Facts
2 pieces : 156 calories, 6g fat (1g saturated fat), 1mg cholesterol, 347mg sodium, 22g carbohydrate (0 sugars, 1g fibre), 4g protein.
