By Spreading Love From TX
Bruschetta For One
8 steps
Prep:5minCook:5min
Easy small batch bruschetta recipe made with tomatoes and basil! Chopped fresh tomatoes with garlic, basil, olive oil, and balsamic vinegar served on top of toasted slices of bread.
Updated at: Thu, 17 Aug 2023 06:05:28 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
11
Moderate
Nutrition per serving
Calories136.5 kcal (7%)
Total Fat6.1 g (9%)
Carbs17.3 g (7%)
Sugars8.7 g (10%)
Protein2.7 g (5%)
Sodium193.7 mg (10%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
½ cuptomatoes
chopped, 1 - 2 roma or plum tomatoes
1 tablespoonshredded parmesan cheese
1clove garlic
minced
½ tablespoonolive oil
plus more for brushing on bread
¼ teaspoonbalsamic vinegar
⅛ teaspoonsalt
⅛ teaspoonblack pepper
freshly ground
1 tablespoonfresh basil
chopped
4 slicesartisan bread
crisp, like a baguette, i use either a baguette, french bread, sourdough, or italian bread
Instructions
Step 1
Arrange an oven rack in the upper third of the oven, about 5-6 inches below the broiling element and heat the oven to 450 degrees F (230 degrees C).
Step 2
Chop the tomato and place in a small bowl.
Step 3
Stir in the Parmesan cheese, minced garlic, olive oil, balsamic vinegar, salt, and pepper.
Step 4
Stir the basil into the mixture.
Step 5
Brush one side of each slice of the bread with olive oil (a pastry brush helps with this) and place the olive oil side down on a baking sheet.
Step 6
Place the baking sheet into the oven and toast for 5-6 minutes, until lightly browned around the edges.
Step 7
Arrange the toasted bread on a plate, olive oil side facing up and top with the tomato mixture.
Step 8
When toasted, the olive oil helps to create a barrier keeping the bread from getting soggy from the chopped tomatoes.
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