Italian-Style Bruschetta

Italian-Style Bruschetta

Francine Lizotte, Club Foody

"Light and fresh for a quick tasty appetizer."
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Ingredients

1 h 20 m servings 234 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 281 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.

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Directions

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  1. Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
  4. Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

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Fantastic appetizer to a 4th of July grilled steak dinner. The only thing that I changed was adding a bit of salt, nothing else. After tasting the tomato mixture, I almost added more red wine ...

Such a delicious, and refreshing recipe! I found the combination of flavors spot on for me. The only change I made was served this on my own homemade basil pesto crostinis. Thank you, it's a kee...

I have made this and yes I would add a little salt. I found this to be the best recipe. I did sprinkle a little parm cheese after I put it on the bread.

Made per recipie, i must say in every resturant i've cooked for it was baked, so after marinating in fridge was kinda bland.

Very tasty. I was out of balsamic vinegar, so I had to skip that. I added a dash of garlic powder for a little extra garlic flavor.

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