Do you ever have one of those days when you just want to snack?I do pretty.much.every.friggin.day a lot and so this weekend I decided to just veg out on yummy bruschetta. I of course ate most of the tomato rather than the bread, but who are we kidding…sometimes you just need some carbs! I didn’t get this recipe out of a cookbook or magazine, I just decided to whip together what I had on hand and what I thought would taste good. Let me just say success.
So to make this, I chopped up some fresh tomatoes I had, threw a handful (or two) of basil, added some salt and pepper, drizzled a bit of olive oil and a added a splash of balsamic vinegar. Voila! The easiest bruschetta recipe you’ll ever make! I love the simplicity of this and wish more delicious recipes good be this easy. But of course where would the challenge be then??
Tomato and Basil Bruschetta
Serves: 16 servings
- 1 French baguette, cut into 16 slices
- 4 ripe tomatoes, diced
- ½ cup basil, chopped (or more if desired)
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 clove garlic, minced
- ½ tsp. sea salt
- ⅛ tsp. pepper
- Preheat the oven to 375 degrees F.
- Dice your tomatoes and place in a bowl, mix in your chopped basil, garlic, salt, pepper, olive oil and balsamic vinegar and set aside. Slice your baguette into about 16 slices (or however many it yields) and place on a baking pan to bake for about 10 minutes.
- Feel free to drizzle a bit of olive oil on the bread before you bake it, but that will of course add extra calories. Spoon your bruschetta mixture onto your baguette slices while your bread is warm and enjoy!
- Store your excess tomato and basil mixture in an airtight container in the fridge, tastes amazing over grilled chicken!
Serving Size: 1 baguette slice • Calories: 125 • Fat: 8.7 g • Carbs: 11 g • Fiber: 1.3 g • Protein: 1.9 g • WW Points+: 4 pts