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Bruschetta

Won't Fuggeda Brushetta, Ciao Italia. Inspired by Florence

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

10 minutes

Makes:

12 servings

Ingredients

•  non-stick cooking spray

4  Roma tomatoes, chopped

2  Tbsp.  H-E-B Chopped Red Onions

4  H-E-B Garlic Cloves, chopped, divided

1/4  c.  chopped fresh basil, divided

2  Tbsp.  red wine vinegar

1  H-E-B French Baguette or Crusty Italian Bread

Instructions


Heat oven to 450°F. Line a baking sheet with foil and spray with non-stick cooking spray; set aside.

Combine tomatoes, onions, 2 teaspoons garlic, 2 Tablespoons basil, 2 Tablespoons olive oil, and red wine vinegar in a large bowl; toss to coat ingredients. Cover bowl with plastic wrap and chill 30 minutes or more.

Combine remaining garlic, basil, and olive oil in a small bowl and set aside. Cut bread into 1/4-inch slices and place on prepared baking sheet. Brush tops of bread with garlic oil mixture (save remaining oil mixture). Bake on center oven rack 5 minutes. Remove from oven, turn bread slices over and brush tops with remaining oil mixture. Bake on center oven rack 5 more minutes.

Spoon 1 Tablespoon chilled tomato mixture on top of each slice of bruschetta or place bruschetta on a tray with tomato mixture in a bowl for self-serving.
Nutritional Information
No Nutritional Information Available
Source:

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