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side view of fresh tomato bruschetta

Garden Fresh Tomato Basil Bruschetta

Elise
Garden Fresh Tomato Basil Bruschetta is made with vine ripe, homegrown basil and garlic, onion, some good quality parmesan, capers, fine sea salt, and freshly ground pepper.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine American, Italian
Servings 4
Calories 75 kcal

Ingredients
  

  • 4 med. tomatoes cut up
  • 4 cloves garlic crushed and chopped fine
  • 1 handful of basil chiffonade (cut in ribbons)
  • 1/2 onion finely cut
  • 2 tbsp capers or more to taste
  • 1 1/2 tsp sea salt or more to taste
  • 1/2 tsp pepper more or less to taste
  • 1/2 cup parmasan cheese more or less to taste

Bruschetta Bread

  • 1 loaf French Bagette sliced into 1/4" slices
  • 3 cloves fresh garlic minced
  • 3 tbsp olive oil

Instructions
 

  • STEP ONE... Cut and chop the tomatoes and onion.
  • STEP TWO... Chiffonade the basil (roll into a cigar shape and cut with a knife horizontal...it will make ribbons of basil)
  • STEP THREE... Crush, peel and chop the garlic...(use this method for the fastest and easiest way to peel garlic!)
  • STEP FOUR... Add everything except cheese to a bowl and mix gently. Add cheese then mix slightly again...let sit at room temperature for about 30 minutes.

Bruschetta Bread

  • STEP ONE...Slice bread load into 1/4" slices, lay flat in single layer on cookie sheet.
  • STEP TWO...mince garlic pods and mix with olive oil.
  • STEP THREE...Brush or scoop garlic olive oil mixture onto bread slices, spread around so all the bread surface is covered.
  • STEP FOUR...Toast at 300° for 15 minutes.

Nutrition

Calories: 75kcal
Keyword basil, capers, fresh, garlic, healthy, low calorie, low carb, tomatoes, weight watchers
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