Easy Garlic Basil Tomato Bruschetta
An easy and light appetizer for any Summer evening!
Ingredients
- 4 1/2 cups tomatoes diced, approx 7 medium tomatoes
- 1/3 cup white onion diced
- 1/4 cup extra virgin olive oil
- 5 garlic cloves minced
- 1 Tbs Balsamic vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper ground
- 1/2 cup basil fresh, chopped
- avocado oil spray
- 2 baguettes 2 LONG loaves
- 1/2 cup Parmesan cheese shredded
Instructions
- Preheat the oven to 400F.
- While the oven is preheating, slice the bread into 32 equal pieces, approx 1 inch each. If you plan on making half now and half later, only slice one of the loaves. The amount of pieces you have will also vary based on the size of your loaves. Go big or go home!
- Spray the bottom of a baking sheet quickly with avocado oil spray. Line the tray with the slices of bread and spray the bread in the same quick motion as you did the tray
- While the oven finishes heating, prep the tomatoes, onion, and basil
- When the oven is preheated, place the tray in and set a timer for 5 minutes.
- Add the tomatoes, onions, basil, and other bruschetta ingredients to a large bowl, except for the Parmesan cheese. Mix well until all ingredients are combined
- After the timer goes off for the bread, take the tray out and flip over each slice. Place the tray back in the oven and cook for another 5 minutes.
- After the timer goes off, remove the tray from the oven. If you are using the cheese, flip over each slice one more time. Top each bruschetta with the tomato mixture and a pinch of Parmesan cheese. Place the tray back in the oven for two minutes to melt the cheese. If you are not using the cheese, skip the flip/cheese step and serve immediately!
Notes
Keep any leftover tomato mixture in the fridge for 3-4 days. Keep bread untoasted until time of use for best results.
Nutrition
Calories: 69kcalCarbohydrates: 9gProtein: 2gFat: 2g
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