Garden Fresh Bruschetta Recipe
Easy bruschetta recipe using fresh tomatoes from the garden to prepare this tasty Italian antipasto appetizer.
Servings: 16 Pieces
Calories: 128kcal
Ingredients
Fresh Marinated Tomato Bruschetta Topping
- 2 c Cherry Tomatoes halved or quartered (about 1 pint if using store bought tomatoes)
- 10 Fresh Basil Leaves chiffonade cut or torn.
- 1 Clove of Garlic minced
- Pinch of Kosher Salt or to taste
- Cracked Black Pepper to taste
- 1 tsp Dried Oregano Flakes
- 1/4 c Olive Oil
Toasted Bruschetta Bread
- 1 Italian Round sliced
- 4 tbs Softened Butter
- 1 tsp Garlic Paste or 1 clove garlic pasted
Additional Topping
- Balsamic Glaze optional
Instructions
Prepare the Tomato Topping
- Slice and quarter fresh cherry tomatoes and add to a mixing bowl. Large tomato varieties may be used if cut into small pieces.
- Chiffonade the basil leaves and add to the tomatoes; add minced garlic, salt, pepper, oregano and olive oil. Stir to combine and set aside.
- Allow the tomato topping to marinate a few minutes.
Toasted Bread Pieces
- Combine softened butter and garlic paste together then spread over Italian round bread slices. Place the slices on a lined baking sheet.
- Place in the oven under the broiler for about 10 minutes or until golden brown. Keep a watch when using the boiler to prevent burning.
Bruschetta
- Assemble the bruschetta by adding the tomato topping to each bread slice.
- Drizzle with balsamic glaze, if desired, and serve.
Recommended Products
Nutrition
Serving: 2slices | Calories: 128kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 87mg | Fiber: 1g | Sugar: 2g