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Bruschetta Star

Prep Time10 minsCook Time4 minsTotal Time14 mins

bruschetta

 1½ cups chopped roma tomatoes (6 to 8 tomatoes)
 2 Tablespoons diced red onion
 1 large clove garlic, minced
 2 Tablespoons chopped fresh basil
 2 Tablespoons olive oil, divided
 ½ teaspoon red wine vinegar
 ¼ teaspoon salt
 Dash of ground black pepper
 ½ loaf French baguette or crusty Italian bread, sliced into 5−7 slices
 ¼ teaspoon garlic salt
 2−3 sprigs Italian parsley
1

In a medium bowl, combine tomatoes, onion, garlic and basil. Add ½ tbsp. of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate for at least one hour.

2

Preheat broiler, slice the bread in 1” slices diagonally to make 5−7 slices. Combine remaining 1 ½ tablespoons of oil with the garlic salt. Brush entire surface of each slice (both sides) with the olive oil mixture. Broil slices for 1 ½−2 minutes on each side until surface starts to brown.

3

Arrange bread like spokes of a wheel on plate. Put the chilled tomato mixture in a pile in the middle of the slices. Garnish with Italian parsley.

Nutrition Facts

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Serving size