I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Ingredients
- 1 French baguette, cut into 1/2 inch thick circles
- 8 plum tomatoes, diced
- 1 cup chopped fresh basil
- ½ red onion, minced
- freshly ground black pepper
- 3 cloves garlic
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
Step 3
Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
Step 4
Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 90 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Sodium186mg | 8% |
Total Carbohydrate18g | 6% |
Dietary Fiber1g | 4% |
Total Sugars2g | |
Protein4g | |
Vitamin C5mg | 25% |
Calcium22mg | 2% |
Iron1mg | 7% |
Potassium125mg | 3% |
*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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- by: Cookdap Member
- 24 years ago
When making this recipe I got a red onion that was too strong. It overtook the other flavors. In addition, I didn’t think that this recipe was conducive to party hosting. There was not enough time to toast the bread (watching closely not to burn it) and entertain guests. I think that an important part to the recipe is that the bread is warm.
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- by: BANSREEPARIKH
- 22 years ago
This was a good recipe. I made some modifications: use dried Italian seasoning instead of the fresh, added a splash of balsamic vinegar and added some salt and crushed red pepper. The basic recipe just seems way too bland. Even with these modifications, I would probably make it stronger tasting next time. Overall, this is a great recipe…just needs some spicing up. Would definitely make it again. Enjoy!
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- by: Cookdap Member
- 21 years ago
I lived in Italy for 4 months and this is closer to a true bruschetta (pronounced broo-sket-ta). Rubbing the garlic directly on the bread may make it strong — but it IS the authentic method — it’s how they did it while I was in Italy. One good suggestion is to drizzle olive oil over the top of the tomatoes. FRESH basil is NECESSARY for this recipe!! Great, Authentic Recipe!!
deb -
- by: Beckerkorn
- 18 years ago
I absolutely love bruschetta, and this recipe is authentic and very close to the recipe that I use, so I’m reviewing this one to put in a good word for it. The only things that I do differently are to brush the bread with a little olive oil before toasting, and to leave out the onion and instead add shredded mozzerella cheese to the mixture. Cooks, be sure to use Roma plum tomatoes; it’s the only way to make bruschetta. I’d also caution people to be careful not to rub too much garlic on the bread; it will overpower the tomato mixture and ruin the recipe! Which would be really, really tragic.
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- by: Krysti
- 17 years ago
I thought this was good, not the best I have had, though. The onion is too overpowering; mine actually ended up spicy. Rubbing the garlic on the bread is a little time consuming and it also makes it very powerful. Save some time and put just a little into the tomato mixture. I agree with the others, add some cheese and, I used fresh basil like it called for but I think dried basil would have been fine. All in all, worked out all right for the party.
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- by: Cookdap Member
- 16 years ago
I made this with fresh basil from my herb garden,
and it is to die for. Followed the recipe other than
adding 1/4 cup of olive oil and an 1/8 cup walnut
pieces. Also minced the garlic and added it to the
pesto and topped with shredded Parmesan cheese.
I only got 8 servings, but I spread the pesto on
pretty thick. Fresh basil is a MUST for this recipe.
Five stars and highly recommended!
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