Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Summer Bruschetta
A simple, summer bruschetta recipe using fresh seasonal tomatoes and topped with a balsamic glaze.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizers
Cuisine:
Italian
Keyword:
summer bruschetta
Servings:
6
servings
Author:
Gina Matsoukas
Ingredients
Small loaf of french bread
2
heirloom tomatoes
chopped
2
tablespoons
minced red onion
3
tablespoons
basil
chiffonade
2
tablespoons
kalamata olives
chopped, optional
2
tablespoons
extra virgin olive oil
plus extra for drizzling on top
4
tablespoons
balsamic vinegar
1
clove
garlic
crushed
salt & pepper
Instructions
Preheat broiler to high.
Pour balsamic vinegar into small saucepan and reduce over medium-low heat until it thickens into a syrup like consistency.
While balsamic vinegar reduces, slice bread into approximately 1 inch thick slices.
Lay bread on baking sheet, drizzle with olive oil and rub with crushed garlic clove.
Broil with oven door ajar for a few minutes until bread gets lightly toasted.
Combine chopped tomatoes, minced onion, basil, olives if using, and olive oil in a small bowl and season with salt & pepper.
Once bread is finished toasting, top with tomato mixture and drizzle with balsamic reduction. Garnish with more basil and olive oil.
Nutrition
Serving:
1
SERVING
|
Calories:
64
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
46
mg
|
Potassium:
120
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
405
IU
|
Vitamin C:
6
mg
|
Calcium:
12
mg
|
Iron:
0.3
mg