Bruschetta
Fresh tomato bruschetta is a quick and easy appetizer to make for holiday and game day parties. It's a light and refreshing option on your appetizer table and your guest will be sure to thank you for it!
Ingredients
Tomato Topping
- 7 medium Roma tomatoes
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup chopped fresh basil
- 2 teaspoons balsamic vinegar
Bruschetta
- 1 baguette or loaf of French bread
- 2 tablespoons olive oil
- 1 clove garlic
Garnish
- 1 cup balsamic vinegar for balsamic reduction
- ¼ cup feta cheese crumbles
Instructions
- Toast bread: Preheat oven to 450°F. Cut the baguette into ½" thick slices, on the diagonal, and arrange them in a single layer on a baking sheet. Brush both sides with olive oil. Cut a garlic clove in half and rub each slice of bread. Bake for 7-10 minutes or until the bread is golden brown.
- Prepare tomatoes: Cut the tomatoes in half and remove guts and seeds. Dice the flesh into small pieces. Place the pieces into a mixing bowl.
- Combine: Add the olive oil, 2 teaspoons balsamic vinegar, chopped basil, salt and pepper and toss to combine. Taste for salt.
- To serve: Scoop the fresh tomato mixture onto a slice of bread and sprinkle with feta cheese and a drizzle of balsamic vinegar reduction.
Balsamic Vinegar Reduction
- Place 1 cup of balsamic vinegar into a small saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce the heat to a simmer and continue to cook until it is reduced by half, about 10 minutes. Allow to cool completely.
Video
Notes
- Tip for serving at parties: To keep the bread from getting soggy, arrange slices of toasted bread on a serving platter alongside the bruschetta mixture, feta cheese and balsamic reduction and allow guests to assemble.
- Store any leftover tomato mixture covered in the fridge for up to 2 days.
Nutrition
Serving: 1sliceCalories: 65kcalCarbohydrates: 8gProtein: 1gFat: 3g