Tomato Basil Bruschetta: An Quick, Easy, Healthy, Recipe!

Ingredients

• 3 cups Roma Tomatoes (firm, sweet, low juice; diced)
• 1 cup Red Onion (finely diced)
• 1 tablespoon Garlic (minced; can use pre‑minced jarred garlic)
• 0.25 cup Basil (fresh, chopped; if unavailable use 1 tsp dried basil)
• 2 tablespoons Olive Oil (cold‑pressed extra virgin preferred)
• 2 tablespoons Balsamic Vinegar
• 0.25 teaspoon Kosher Salt
• 0.25 teaspoon Fresh Ground Black Pepper
• 2 tablespoons Parmesan Cheese (grated; optional topping)

Instructions

1. Dice Roma Tomatoes

   Trim the core, slice off the top and bottom, cut the tomato into 1/4‑inch slices, stack a few slices, cut into strips, then turn and dice into small cubes.

   Time: PT5M

2. Dice Red Onion

   Peel the onion and cut into small dice until you have about 1 cup.

   Time: PT2M

3. Prepare Garlic

   Mince one tablespoon of garlic or use pre‑minced garlic from a jar.

   Time: PT1M

4. Measure Basil

   Add 1/4 cup fresh chopped basil; if using dried, add 1 teaspoon.

   Time: PT1M

5. Combine All Ingredients

   In a large bowl combine the diced tomatoes, onion, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Stir until evenly mixed.

   Time: PT2M

6. Chill the Bruschetta Mix

   Cover the bowl and refrigerate for about 1 hour to let the flavors meld, especially if using dried basil.

   Time: PT1H

7. Serve

   Toast slices of multigrain sourdough or crackers, spread a generous spoonful of the chilled mixture on each, and sprinkle with grated Parmesan cheese.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

10 g

Fat

8 g

Fiber

2 g