Receta Tomato Bruschetta
This month’s recipe from my friend and frequent contributor, Holly Clegg is the perfect summer appetizer – Tomato Bruschetta from her Too Hot in the Kitchen cookbook. If you have an herb or tomato garden or love to frequent your local farmer’s market, you’ll have all the ingredients at your finger tips to make this delicious and healthy party dish. While Holly makes hers on French bread, you can easily make this gluten free by using gluten free bread (just toast it first) or serve it as a dip with gluten free crackers.
Save time when making your Tomato Bruschetta appetizer by buying already chopped Kalamata olives in jars. (They’re sold by the pickles.) Or find the Kalamatas at the olive bar in your grocery store. To seed the tomatoes, cut them in half from side to side. Then gently squeeze the tomato so seeds easily pop out.
You can find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog. Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!
Garden fresh Tomato Bruschetta
Summer is in full swing and nothing says the start of summer like garden fresh veggies. If you are lucky enough to have fresh veggies growing in your own yard, I commend you! Personally, I prefer to visit produce stands bountiful with local and seasonal selections. Every summer get-together needs an appetizer to appease hungry guests, and in my family, summer wouldn’t be complete without Tomato Bruschetta from the Lovin’ No Oven Chapter in my Too Hot in the Kitchen cookbook.
This pick-up just cannot be beat, especially with home-grown tomatoes and fresh basil – and I can grow that! Although this Tomato Bruschetta recipe has been around for years, no one gets tired of it. This fresh classic is a cinch to throw together – just chop, toss and spoon it on crusty bread. It’s also easily doubled or tripled so you won’t have to stress about feeding a crowd. Those bright red tomatoes get their color from lycopene, the powerhouse antioxidant proven to reduce the risk of certain cancers.
Ingredients
- 1 loaf French bread
- Garlic cloves or minced garlic
- 1 1/2 cups finely chopped tomatoes (about 1 1/2 pounds, seeded)
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped onion
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- 5-6 fresh basil leaves, chopped or 1 teaspoon dried basil leaves
Directions
Preheat oven 450°F. Slice French bread into thin slices and bake about 10 minutes or until crispy. Remove from oven and rub garlic clove across top.
In bowl, combine all remaining ingredients. When ready to serve, top toasted bread.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: Makes 16 servings
Serving size: 1 piece of bread with 2 tablespoons topping
Calories: 97
Calories from Fat: 16 (16%)
Total Fat: 2g
Saturated fat: 0g
Unsaturated fat: 2g
Sodium: 221mg
Total Carbohydrates: 17g
Sugar: 1g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg
Dietary Exchanges: 1 starch
Picture and recipe used with permission of author.