4Roma tomatoes, chopped,
2tablespoonsH-E-B Ready, Fresh, Go! Chopped Red Onions,
4H-E-B Ready, Fresh, Go! Garlic Cloves, chopped,
1/4cupchopped fresh basil,
1/3cupH-E-B Extra Virgin Olive Oil,
2tablespoonsred wine vinegar,
1H-E-B French Baguette or Crusty Italian Bread,
1Heat oven to 450 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
2Combine 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 ingredients. Cover the bowl with plastic wrap and refrigerate for 30 minutes or more.
3Combine remaining chopped garlic, chopped basil, and olive oil in a small bowl and set aside. Cut the bread into 1/4-inch slices and place on prepared baking sheet. Brush tops of bread with the oil mixture and save remaining oil mixture. Bake on center oven rack for 5 minutes. Remove from oven and turn bread slices over and brush tops with remaining oil mixture and bake on center oven rack for 5 more minutes.
4Spoon 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 with the tomato mixture in a bowl for self-servings
No Nutritional Information Available