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Nutrition Facts
Serving Size 105 g
(Approx. 4 Servings)
Amount Per Serving
Calories 140 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 1 g
Vitamin A 15% Iron 2%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Rustic Bruschetta
Prep Time
40 minutes
Cook Time
12 minutes
Total Time
52 minutes
4  People


Recipe makes 4 Servings

2 Pt cherry tomatoes, cut in half
1/3 cup(s) fresh basil, chopped small
2 Tbsp fresh mint, minced
2 large garlic cloves, minced or zested
1/3 cup(s) extra virgin olive oil
1/4 cup(s) red wine vinegar
2 slices H-E-B Select Ingredients Big Bread
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Preheat oven to 375°F.
In a bowl, combine tomatoes, basil, mint, garlic, olive oil and red wine vinegar. Season to taste with salt and pepper.
Toss gently to mix, cover and refrigerate for at least 30 minutes.
To serve, toast 2 big bread slices 8 to 12 minutes or until browned. Brush a little juice from bruschetta on each slice and top each evenly with bruschetta mixture.
Chef's Note: This can also be done in a food processor if a different texture is desired.


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