Roma tomato bruschetta
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:
Carbs
67 g
Fat
17 g
Protein
13 g
Share recipe:
Broccoli and cheese phyllo pie
45 min
253 Calories
8 serving
Oven roasted tomato sauce
45 min
153 Calories
4 serving
Classic pumpkin pie
45 min
326 Calories
8 serving
