Mary Helen’s Bruschetta di Pomodori
Bruschetta is a traditional Italian dish that dates back to the 15th century. It was originally a way to use stale bread, which was grilled, rubbed with garlic, and topped with olive oil and salt. The modern version, with tomatoes, basil, and other toppings, gained popularity in the mid-20th century.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 4 tomato Ripe Tomatoes
- 8 leaf Basil Leaves, chopped
- 2 clove Garlic Clove, minced
- 4 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Balsamic Vinegar
- 1 teaspoon Salt
- 1 pinch Black Pepper, freshly ground
- 1 loaf Italian Baguette or Ciabatta Bread, sliced
- 4 tablespoon Parmesan Cheese, grated (optional)
Instructions
- Preheat the grill or a stovetop grill pan.
- In a bowl, combine the chopped tomatoes, minced garlic, chopped basil leaves, olive oil, balsamic vinegar, salt, and black pepper.
- Let the tomato mixture rest for about 10 minutes to allow the flavors to meld.
- Meanwhile, brush the sliced bread with olive oil and grill until lightly toasted.
- Remove the bread from the grill and rub each slice with a garlic clove.
- Top each slice with a generous amount of the tomato mixture.
- Optional: sprinkle grated Parmesan cheese over the bruschetta.
- Serve immediately and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 3g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.