Bruschetta with Tomato, Basil and Parmesan

This simple but tasty and healthy appetizer is always a hit at al fresco dinner parties and a great way to share your succulent summer tomato harvest.

Vine-ripened, and packed with real tomato goodness, you just can’t beat home-grown tomatoes. For sandwiches and salads, I choose from the meatier varieties like Campbell or Celebrity and for salsa or bruschetta, it’s the Roma or plum tomatoes that work the best. As these recipes require the tomatoes to be cut into small cubes, the Roma is ideal since they produce a lot less juice and fewer seeds, while maintaining their shape. Hopefully you’ve made some room in your home garden for some basil too, since you’ll need some fresh picked leaves on hand for this popular summer appetizer.

Bruschetta with Tomato, Basil and Parmesan
Serves 8
The perfect appetizer to any dinner party and a great way to share your succulent summer tomato harvest.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
191 calories
9 g
6 g
16 g
4 g
3 g
137 g
215 g
3 g
0 g
13 g
Nutrition Facts
Serving Size
137g
Servings
8
Amount Per Serving
Calories 191
Calories from Fat 140
% Daily Value *
Total Fat 16g
24%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 6mg
2%
Sodium 215mg
9%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
8%
Sugars 3g
Protein 4g
Vitamin A
20%
Vitamin C
25%
Calcium
11%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Topping
  1. 6-8 Roma tomatoes, cut into small cubes
  2. 6 basil leaves, chopped
  3. ½ cup, Parmesan cheese, grated
  4. ¼ cup olive oil
  5. 2 garlic cloves, finely chopped
  6. ½ tsp black pepper
  7. ¼ tsp garlic salt
Toast
  1. 1 Ciabatta or French Baguette (about 2 feet long), sliced lengthwise
  2. ¼ cup olive oil
  3. 1 tsp balsamic vinegar
  4. ¼ tsp hot paprika or cayenne powder
Instructions
  1. Heat oven (or barbecue) to 400°F
  2. Gently mix all topping ingredients and set aside
  3. Cut the bread into 8 sections
  4. Mix the remaining toast ingredients
  5. Brush mixture onto inner side of the bread (not the crusty side)
  6. Place bread on a cookie sheet lined with parchment paper
  7. Toast the bread for 10 minutes in the oven
  8. Remove when lightly toasted
  9. Spread topping over the toast
  10. Return to the oven for 5 mintutes
  11. Remove to a serving tray and serve immediately
beta
calories
191
fat
16g
protein
4g
carbs
9g
more
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