Italian Bruschetta (appetizer and side dish idea)

Ingredients

• 4 medium Ripe Tomatoes (washed, dried and diced into small pieces)
• 3 tablespoons Extra Virgin Olive Oil (for dressing the tomato mixture)
• 1 tablespoon Balsamic Vinegar (adds acidity and depth)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 8 leaves Fresh Basil Leaves (chopped)
• 1 clove Fresh Garlic (crushed; optional for extra flavor)
• 1 loaf Italian Bread (cut into ½‑inch slices (about 12 slices))
• 2 teaspoons Extra Virgin Olive Oil (for brushing toasted bread)

Instructions

1. Prepare Tomato Mixture

   Rinse the tomatoes, pat them dry, and dice them into small pieces. Transfer the diced tomatoes to a mixing bowl.

   Time: PT5M

2. Season Tomato Mixture

   Add 3 Tbsp extra‑virgin olive oil, 1 Tbsp balsamic vinegar, ½ tsp salt, ¼ tsp black pepper, chopped basil, and the optional crushed garlic clove. Stir with a spoon until everything is evenly combined.

   Time: PT3M

3. Marinate

   Let the seasoned tomato mixture sit at room temperature for 10–15 minutes so the flavors meld.

   Time: PT12M

4. Slice and Arrange Bread

   Cut the loaf into ½‑inch slices and place them in a single layer on a baking sheet.

   Time: PT4M

5. Broil Bread

   Position the baking sheet under the oven’s broiler. Toast the slices for about 2 minutes, then flip and toast another 1 minute for extra crunch.

   Time: PT3M

   Temperature: Broiler (high)

6. Brush Toasted Bread

   While the bread is still warm, brush each slice with 2 tsp olive oil (or rub a cut garlic clove directly onto the slice for extra flavor).

   Time: PT2M

7. Top Bread with Tomato Mixture

   Spoon about 2 Tbsp of the marinated tomato mixture onto each slice. Arrange the assembled bruschetta on a serving platter and serve immediately.

   Time: PT3M

Nutrition Facts

Calories

130

Protein

3 g

Carbohydrates

20 g

Fat

5 g

Fiber

2 g