Tomato Bruschetta
Grilled or toasted bread rubbed with garlic and piled with juicy chopped tomatoes, basil and good olive oil. A summer classic.
- Makes
- 12 toasts
- Prep
- 15 min
- Cook
- 5 min
- Total
- 35 min
Vegan tip: check the labels on crusty bread (some breads contain milk or eggs).
Ingredients
Equipment
- Baking sheet or grill pan
- Bowl
Instructions
Toss the tomatoes with the salt in a bowl and let them stand for 15 minutes. Drain off most of the juice, then stir in the basil, oil and vinegar.
Brush the bread lightly with oil and toast under the broiler or on a grill pan until golden and crisp on the outside, 1–2 minutes per side.
Rub each hot toast with the cut side of the garlic.
Spoon the tomatoes onto the toasts just before serving so the bread stays crisp.
Notes
- Use the best, ripest tomatoes you can find; this dish depends on them.
- Check the bread label; a few loaves contain milk.
My notes
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Nutrition estimate
- Calories
- 150
- Protein
- 4 g
- Carbs
- 23 g
- Fat
- 5 g
Per toast, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
