Tomato-Basil Bruschetta

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You can make the tomato sopping ahead, or keep it simple and serve it as a dip for the French bread slices.

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Chicago

Time needed

25 min preparation

Serving Size / Yield

2 dozen

Ingredients

  • 3 plum tomatoes, chopped
  • 1/3 C. thinly sliced green onions
  • 4 Tbs. olive oil, divided
  • 1 Tbs. minced fresh basil or 1 tsp. dried basil
  • 1 Tbs. red wine vinegar
  • 1/2 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 loaf (1 lb.) French bread, cut into 1/2-in. slices
  • 2 garlic cloves, peeled and halved

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Directions

In a small bowl, combine the tomatoes, onions, 2 Tbs. oil, basil, vinegar, oregano, salt and pepper; set aside.


Lightly brush both sides of the bread slices with remaining oil. Arrange on ungreased baking sheets. Broil 3-4 inches from the heat for 2-3 minutes on each side or until golden brown. Rub garlic over bread slices. With a slotted spoon, top each slice with tomato mixture.

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