Bruschetta

Fresh chives are a welcome addition to this low-fat, tomato based bruschetta spread. A taste sensation when made with summer-ripe tomatoes.


Bruschetta

by 8  people


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Ingredients
  • 3   tablespoons 
    olive oil
  • 1   tablespoon 
    snipped fresh chives
  • 1   tablespoon 
    snipped fresh basil
  • 1   tablespoon 
    lemon juice
  • 1   
    clove garlic, minced
  • 2   cups 
    seeded and chopped plum and/or yellow tomatoes
  • 1/2  cup 
    finely chopped red onion
  •  
    Salt
  •  
    Freshly ground black pepper
  • 1  8  ounce 
    loaf baguette-style French bread
  •  
    Fresh basil (optional)
Directions
1.
In a medium bowl stir together 1 tablespoon of the olive oil, the chives, basil, lemon juice, and garlic. Add tomatoes and onion; toss to coat. Season to taste with salt and pepper. Set aside.
2.
Cut the bread into 36 slices. Arrange bread slices on 2 large baking sheets. Lightly brush one side of each slice with some of the remaining 2 tablespoons olive oil. Broil bread, one pan at a time, 3 to 4 inches from heat for 2 to 3 minutes or until toasted. Turn bread and broil other side for 1 to 2 minutes or until toasted*.
3.
To serve, with a slotted spoon, spoon tomato mixture onto the oiled side of each toast slice. If desired, garnish with fresh basil. Serve within 30 minutes. Makes 36 appetizer servings.
Note
  • * Bread slices may be toasted up to 1 day ahead. Store in an airtight container at room temperature.
Variation
  • Seafood Bruschetta: Prepare as above, except decrease tomatoes to 1 cup. Add 6 ounces lump crabmeat or 6 ounces peeled, deveined, cooked shrimp, coarsely chopped; and 1 tablespoon snipped fresh dillweed to the tomato mixture.
Nutrition information
Per Serving: cal. (kcal) 30, Fat, total (g) 1, carb. (g) 4, Monosaturated fat (g) 1, pro. (g) 1, vit. A (RE) 72, vit. A (IU) 4422, vit. C (mg) 1, Folate (g) 44, sodium (mg) 43, Potassium (mg) 36, calcium (mg) 10, iron (mg) 0, Other Carb () 1, Percent Daily Values are based on a 2,000 calorie diet
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