Garden-Fresh Bruschetta Recipe

Garden-Fresh Bruschetta Recipe photo by Taste of Home

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Field editor Rachel Garcia of Arlington, Virginia shared the recipe for this easy-to-fix bruschetta. Serve it as an appetizer or as a colorful side dish.

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Garden-Fresh Bruschetta Recipe

Prep/Total Time: 30 min.

Yield: 14 Servings

30 30

Ingredients

1 garlic clove, peeled and halved
14 slices French bread (3/4 inch thick)
4 medium tomatoes, seeded and diced
1/4 cup chopped red onion
2 tablespoons olive oil
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
14 fresh basil leaves

Directions

Rub cut side of garlic over one side of each slice of bread. Place bread garlic side down on an ungreased baking sheet. Bake at 350° for 5 minutes on each side or until lightly browned.
In a large bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper; spoon about 2 tablespoons onto each piece of toast. Top each with a basil leaf. Yield: 14 servings.

Nutritional Facts 1 serving (1 piece) equals 203 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 436 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Garden-Fresh Bruschetta in Taste of Home June/July 2005, p17

Ripen Garden Tomatoes

To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington