Roma tomato bruschetta

Name: Roma tomato bruschetta
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsps balsamic vinegar; 4 Tbsps extra virgin olive oil; 1 loaf french bread; 10 leaf fresh basil; 1 clove garlic; 4 servings bell pepper; 4 servings salt; 4 medium tomatoes

A dairy-free, lacto-ovo vegetarian, and vegan hor d'oeuvre, Roma Tomato Bruschetta is a flavorful appetizer featuring Roma tomatoes, basil, and extra virgin olive oil on toasted bread. This recipe is rich in vitamins and minerals, making it a healthy choice for those following a plant-based diet. It is perfect for serving at gatherings and celebrations, especially during the summer months.

Ingredients

balsamic vinegar

2 Tbsps

extra virgin olive oil

4 Tbsps

french bread

1 loaf

fresh basil

10 leaf

garlic

1 clove

bell pepper

4 servings

salt

4 servings

tomatoes

4 medium

Method

Slice the bread on a bias about 1/2 inch thick. We need about 10-12 slices.Take 2 tablespoons of extra virgin olive oil and add salt and pepper (about 1/3 teaspoon each - as per taste).
Brush this on both sides of the bread.
Place these slices on a sheet pan and bake for about 3-4 minutes in a 400 degree preheated oven till golden brown. Once one side is done, turn over the crostini to the other side to crisp that as well.When the crostini are hot out the oven, rub a garlic clove on them.Chop the tomatoes.Chiffonade the basil and add to the tomatoes.
Add salt, pepper, olive oil and balsamic vinegar and let it rest for a few minutes.Put a generous amount of tomato on the crostini and serve.

Nutrition:

465 kcal

Carbs

67 g

Fat

17 g

Protein

13 g

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