Tomato Bruschetta

Toast the bread ahead of serving time to make this appetizer recipe even faster to assemble.

Tomato Bruschetta Enlarge Image
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Yields:
About 24 bruschetta
Prep:
30 mins
Bake:
8 mins 425°F
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Tomato Bruschetta

Ingredients
1
8 ounce loaf French bread (baguette)
2
tablespoons olive oil
2
medium red and/or yellow tomatoes, seeded and chopped
1/4
cup chopped, pitted ripe olives
3
tablespoons sliced green onion
1
jalapeno pepper or 1 small banana pepper, seeded and finely chopped (optional)
1
clove garlic, minced
1
tablespoon olive oil
1
tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/8
teaspoon pepper
2/3

Directions

  1. Cut bread into 3/8-inch-thick slices. Brush both sides of each slice lightly with the 2 tablespoons olive oil. Place on an ungreased baking sheet. Bake in a 425 degree F oven for 5 to 10 minutes or until crisp and light brown, turning once.
  2. For topping, stir together tomatoes, olives, green onion, jalapeno pepper (if desired), garlic, 1 tablespoon olive oil, oregano, and pepper.
  3. To assemble, top each toasted slice with a little Parmesan cheese, then about 1 tablespoon of the tomato topping. Sprinkle each with some of the remaining Parmesan. Return slices to the baking sheet. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese starts to melt and topping is heated through. Serve warm. Makes about 24.

From the Test Kitchen

If desired, transfer toasted bread to a storage container. Cover and store at room temperature for up to 24 hours.

Nutrition Facts

(Tomato Bruschetta)
    Per serving:
  • 58 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 3 mg chol.,
  • 104 mg sodium,
  • 6 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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