Tomato Bruschetta Recipe
This tomato bruschetta recipe might be my favorite thing EVER. This recipe holds a special place in my heart because it was hands down the first recipe I learned to make/cook.
Servings: 4
Ingredients
- 1 1/2 pounds ripe tomatoes about 7 to 8 medium sized tomatoes
- 2 large garlic cloves 1 to rub on bread, 1 minced in mixture
- 1/4 cup extra-virgin olive oil
- handful sliced fresh basil around 9 to 10 leaves, thinly sliced
- juice of 1/2 lemon optional
- grilled or toasty bread about 1 baguette
- Kosher salt and freshly ground black pepper
- flaky salt to serve
Instructions
- Begin by coring and chopping your tomatoes and add in a bowl.
- Add in your olive oil, salt, pepper and finely minced garlic cloves. Lastly, add in your sliced basil and dash of lemon juice if you'd like but that is optional. Toss and marinade for 20-30 minutes in the fridge or more until ready to eat!
- While your tomatoes are marinating, slice and toast your bread. Once toasted, and tomatoes are ready to serve, take you second garlic clove and rub your garlic over the toast, top with your bruschetta, season and adjust with flakey salt and serve!
Video
Nutrition
Calories: 152kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 409mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1417IU | Vitamin C: 24mg | Calcium: 20mg | Iron: 1mg