Tomato Basil Bruschetta Recipe

Nutrition Facts

  • One serving:
  • piece
  • Calories:
  • 85
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 168 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g
  • Diabetic Exchange:
  • 1 vegetable, 1/2 starch.



 

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Tomato Basil Bruschetta

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This is one of the appetizers my friends request most. There is rarely any left over when I serve it. The red pepper flakes and basil add a nice little kick to the taste. -Barbara McCalley, Allison Park, Pennsylvania

SERVINGS: 20

CATEGORY: Appetizer

METHOD:

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 loaf (1 pound) Italian bread, cut into 1/2-inch slices
  • 1-1/2 cups chopped seeded plum tomatoes
  • 1 jar (4 ounces) diced pimientos, rinsed and drained
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Romano cheese
  • Fresh basil leaves

Directions:

Using 2 tablespoons oil, lightly brush one side of bread slices. Place bread oil side up on an ungreased baking sheet. Bake at 350° for 15 minutes or until lightly browned.
    In a large bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in Romano cheese. Place a whole basil leaf on each slice of toast bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately. Yield: 20 appetizers.


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