Best Ever Bruschetta!

Best Ever Bruschetta!

Paula D.

"This is a fail proof version of bruschetta! They turn out so yummy, I can't keep them on the plate for more then 15 minutes. When I make this recipe, the pieces don't see the next day. No Complaints about this recipe!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 170 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
  2. Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
  3. Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

I wanted to add one more thing to my above review. Next time I make it, I will mix half the garlic with the tomatoes and half with the butter. It is just the right amount of garlic, but would ta...

This is a lovely recipe! So delicious and fresh. I was drawn to this recipe because of the English muffins. I love English muffins. I didn't peel the tomatoes and instead of sliced mozzarella, I...

Inspired blend of flavors and mouthfeel: savory, sweet, bright, rich, crunchy, creamy, warm, cool. And just as drescribed, snarfed up just as it was plated. I brought the ingredients (substituti...

This was very yummy! I sliced the tomatoes instead of peeling/chopping & just spread a little tomato paste on the bottom of each slice. The butter mixture was so yummy- next time I'm going to do...

Other stories that may interest you