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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!
Ingredients
- 4 English muffins, split
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon chopped fresh basil
- 4 large fresh tomatoes, peeled and chopped
- 8 black olives, pitted and halved
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon honey
- 4 slices mozzarella cheese, halved
- salt and pepper to taste
Directions
Step 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.
Step 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.
Step 3
Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 170 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat4g | 19% |
| Cholesterol17mg | 6% |
| Sodium268mg | 12% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber1g | 5% |
| Total Sugars4g | |
| Protein7g | |
| Vitamin C13mg | 66% |
| Calcium178mg | 14% |
| Iron1mg | 5% |
| Potassium258mg | 5% |
*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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source by allrecipe
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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 taste better spread evenly throughout the whole thing than just concentrated in the bread.
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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 (substituting the more traditional french bread slices) to the annual holiday hoo haa to assemble there. Upon arrival I spotted at least five other platters of bruschetta of various types and I almost didn’t make these out of concern about waste as the other platters were just being picked at. I persevered and without fanfare plopped these on the groaning board. Within 5 minutes all 36 had disappeared.
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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 used shredded. I also divided the garlic up between the butter and tomato mixtures. We had these for lunch and they came out like awesomely fresh mini-pizzas!
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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 double that part. I baked @ 350 for 10-15 minutes instead of broiling (only because I don’t have very good luck broiling). I also omitted the olives (don’t care for olives). Will definitely make again! Thank you!
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Simple, fresh and tasty! I liked the idea of using English muffins for this, as it made a nice twist. Thanks for sharing. 🙂
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