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 with 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 vinegar in a large bowl; toss to coat ingredi
ents. Cover the bowl with plastic wrap and refrigerate for 30 minutes or more.
Combine remaining chopped garlic, chopped basil, and olive oil in a small bowl and set asi
de. Cut the bread into 1/4-inch slices and place on prepared baking sheet. Brush tops of b
read with the oil mixture and save remaining oil mixture. Bake on center oven rack for 5 m
inutes. Remove from oven and turn bread slices over and brush tops with remaining oil mixt
ure 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 se
rve. You can also place the bruschetta on a tray with the tomato mixture in a bowl for sel
No Nutritional Information Available