Bruschetta with Tomato and Basil Recipe
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!
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
Make the balsamic 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.
- 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.
Serving: 1slice | Calories: 65kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 105mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg