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Tomato Bruschetta

4

40 min

Tomato Bruschetta

Tomato Bruschetta Photo 1

Time

40 min

Serving

10 persons

Calories

248

Rating

4.00★ (54)

Cuisine

Author: Victoria Buriak
This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.

Ingredients

  • tomatoes: 2 piece (diced)
  • red bell pepper: 0.5 cup (finely chopped)
  • red onion: 0.25 cup (finely chopped)
  • balsamic vinegar: 0.25 cup
  • olive oil: 0.25 cup (optional)
  • leaves fresh basil: 10 piece (chopped)
  • garlic: 2 clove (minced)
  • loaf French bread: 1 piece (1 pound, cut into 1/4 inch slices)
  • olive oil: 0.25 cup (optional)
  • mozzarella cheese: 0.25 cup (shredded)

Metric Conversion

Stages of cooking

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  1. Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
    Tomato Bruschetta Photo 2
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
    Tomato Bruschetta Photo 3
  3. Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
    Tomato Bruschetta Photo 4
  4. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
    Tomato Bruschetta Photo 5
  5. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
    Tomato Bruschetta Photo 6

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