Tomato Bruschetta


Tomato Bruschetta

Summer Sensation! Nothing beats fresh tomatoes, fresh basil and Kalamata’s (from the olive bar) for this top-notch refreshing pick-up.

This recipe is from Holly Clegg's cookbook, trim&TERRIFIC® Gulf Coast Favorites. Enjoy more delicious Holly Clegg recipes at hollyclegg.com.

Ingredients

Makes 16 servings (bread with about 2 tablespoons topping)

  • 1 loaf French bread
  • Garlic cloves or minced garlic
  • 1 ½ cups finely chopped tomatoes (about 1 ½ pounds seeded)
  • ¼ cup chopped Kalamata olives
  • ¼ cup chopped onion
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 5-6 fresh basil leaves, chopped or 1 teaspoon dried basil leaves

Preparation

  1. Preheat oven 450°F. Slice French bread into thin slices and bake about 10 minutes or until crispy.
  2. Remove from oven and rub garlic clove across top.
  3. In bowl, combine all remaining ingredients.
  4. When ready to serve, top toasted bread.

Nutritional Analysis (per serving)

  • Calories: 97
  • Calories from fat: 16%
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 221 mg
  • Carbohydrate: 17 g
  • Dietary Fiber: 1 g
  • Sugars: 1 g
  • Protein: 4 g
  • Dietary Exchanges: 1 starch