Description
Tomato bruschetta is the quintessential summer appetizer! We keep it simple with sweet, ripe tomatoes, garlic-infused oil, and fresh basil, all layered onto crusty bread and drizzled with an irresistible balsamic reduction.
Ingredients
Scale
- 2–3 tablespoons of olive oil
- 3 garlic cloves, minced
- 1/2 cup of balsamic vinegar
- 1 pint of cherry tomatoes, halved
- 1 pint of yellow cherry tomatoes, havled
- 1/2 cup of basil, chiffoned {thinly sliced}
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 loaf of crunchy bread, sliced
- olive oil to drizzle on bread
- Balsamic Reduction
Instructions
- Make Balsamic Reduction.
- Heat small skillet to medium low heat, add 2-3 tablespoons of olive oil to pan.
- Next add minced garlic cloves.
- Saute for 2-3 minutes on low, do not burn! As soon as it becomes fragrant remove it from the heat.
- In a small bowl, add halved cherry tomatoes, halved yellow cherry tomatoes, basil, salt, pepper, and garlic olive oil.
- Toss to coat everything. Season with salt & pepper to taste.
- Heat a large saute pan to medium high heat. Add 1 tablespoon of olive oil to pan then add slices of bread. Saute each slice for 2-3 minutes on each side, until toasted. Repeat process until all bread is toasted.
- Serve fresh tomato bruschetta with balsamic reduction.
Nutrition
- Serving Size: 2 slices + bruschetta
- Calories: 181
- Sugar: 6 g
- Sodium: 216 mg
- Fat: 0 g
- Saturated Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 0 mg
