Tomato and Basil Bruschetta

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.

Oh and that random yellow thing in the back of the picture...yeah that's supposed to be olive oil.  Hmm.

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??

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Servings: 16

Serving Size: 1 baguette slice 

Calories: 125

Fat: 8.7 g

Carbs: 11 g

Fiber: 1.3 g

Protein: 1.9 g

Old Points: 3 pts

Points+: 4 pts

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Here are your ingredients:

1 French baguette, cut into 16 slices

4 ripe tomatoes, diced

1/2 cup basil, chopped (or more if desired)

2 Tbsp olive oil

1 Tbsp balsamic vinegar
1 clove garlic, minced

1/2 tsp. sea salt

1/8 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!

Click here for a printable version of this recipe 

I also wanted to let you know that I'm being featured on one of my favorite blogs today, Bouffe e Bambini and she's sharing pretty much all my deepest darkest secrets!

Ok, not really, but I do get pretty deep in her post so feel free to check it out and leave her some sweet comments because she's just awesome.

Hope you guys are having a great week!