Bruschetta with Tomato and Basil
Bruschetta with Tomato and Basil on toasted garlic bread is an easy appetizer recipe. Top with Gorgonzola cheese, Parmesan cheese or feta cheese for extra flavor! This savory treat makes a flavorful summer appetizer or even a light dinner.
Servings: 6
Cost: $10
Ingredients
Bread
- 1 small baguette loaf sliced thin about ¼ inch
- 4 tablespoons butter
- ¼ cup olive oil
- 4 cloves garlic peeled and smashed
Topping
- 1 cup fresh ripe tomatoes diced
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon dried Italian seasoning
- ¼ cup Gorgonzola cheese crumbles or feta cheese, Parmesan cheese or mozzarella cheese
- ¼ cup Sliced fresh basil for garnish
Instructions
- In a small bowl, combine tomatoes, salt, pepper, Italian seasoning and olive oil, set aside
- In a small pot, heat the butter, olive oil and garlic over medium heat until butter is melted.
- Remove from heat and set aside
- Preheat oven to 400°
- Arrange sliced bread on a lined baking sheet in a single layer, and brush slices with garlic butter mixture
- Bake at 400 degrees for about 5 to 10 minutes or until golden brown. Total time depends on the bread you are using
- Top bread with tomato mixture and a little cheese, and garnish with basil
Notes
You can use Roma tomatoes or cherry tomatoes or grape tomatoes.
Don't slice bread too thin or it will be too crisp.
To avoid soggy bruschetta, use a slotted spoon to add tomato mixture or drain off extra liquid before topping toasted bread slices.
If making ahead of time, add the topping right before serving.
I don't recommend it, but you can use canned petite diced tomatoes, although bruschetta won't taste as fresh.
Nutrition
Calories: 259kcal | Carbohydrates: 3g | Protein: 1g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 330mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 9.1mg | Calcium: 50mg | Iron: 0.6mg