12 servings (2 Per Serving)
4 Roma tomatoes, chopped
2 tablespoons H-E-B Ready, Fresh, Go! Chopped Red Onions
4 H-E-B Ready, Fresh, Go! Garlic Cloves, chopped
1/4 cup chopped fresh basil
1/3 cup H-E-B Extra Virgin Olive Oil
2 tablespoons red wine vinegar
1 H-E-B French Baguette or Crusty Italian Bread
Heat oven to 450 degrees F. Line a baking sheet with foil and spray wi
th nonstick cooking spray; set aside.
Combine the chopped tomatoes, onion, 2 teaspoons of chopped garlic, 2
tablespoons chopped basil, 2 tablespoons olive oil, and red wine vineg
ar in a large bowl; toss to coat ingredients. Cover the bowl with plas
tic wrap and refrigerate for 30 minutes or more.
Combine remaining chopped garlic, chopped basil, and olive oil in a sm
all bowl and set aside. Cut the bread into 1/4-inch slices and place o
n prepared baking sheet. Brush tops of bread with the oil mixture and
save remaining oil mixture. Bake on center oven rack for 5 minutes. Re
move from oven and turn bread slices over and brush tops with remainin
g oil mixture and bake on center oven rack for 5 more minutes.
Spoon 1 tablespoon of the chilled tomato mixture on top of each slice
of bruschetta and serve. You can also place the bruschetta on a tray w
ith the tomato mixture in a bowl for self-servings
No Nutritional Information Available