Tomato Bruschetta

Prepare time: 20 min
Cook: 05 min
Ready in: 40 min

“This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.”

Ingredients

  • 2 large tomatoes, diced
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil

  • 10 leaves fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 (1 pound) loaf French bread, cut into 1/4-inch slices
  • 1/4 cup olive oil (optional)
  • 1/4 cup shredded mozzarella cheese

Directions

Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.

Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.

Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

Footnotes

Partner Tip

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 248 calories; 12.2  28.8  6.5  2  313