- 2 Cups Tomatoes Diced
- 1/4 Cup Basil Thinly Sliced
- 1/2 Teaspoon Salt
- 1 Loaf Bread Baguette
- 2 Tablespoons Olive Oil Extra Virgin
- 2 Cloves Garlic
Dice tomatoes.
Thinly slice basil leaves and mix with tomatoes.
Heat olive oil in skillet.
Slice bread and place in skillet, turning to coat both sides with oil. Toast to perfection.
Peel and slice end off garlic cloves. Rub the open end onto the toasted bread.
Add salt and pepper(optional) to tomato mixture.
Scoop tomato mixture onto toasted bread and enjoy!
- Tomatoes - You can use any tomato variety you love.
- Basil - Choose fresh basil leaves that you can thinly slice.
- Sea Salt - Don't add this to the tomato mixture until 15-30 minutes before serving because it will cause the tomatoes to release their juices.
- Bread Slices - Traditionally a baguette is used, but this can be any kind of bread that is firm enough to toast and hold the bruschetta topping without crumbling.
- Olive Oil - I recommend extra virgin olive oil.
- Garlic Cloves - No need to used minced garlic. Just take a garlic clove, peel it, and cut the end off.
Calories: 544kcal | Carbohydrates: 84g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1099mg | Potassium: 427mg | Fiber: 8g | Sugar: 12g | Vitamin A: 703IU | Vitamin C: 11mg | Calcium: 226mg | Iron: 6mg