Baked Bruschetta with Heirloom Tomatoes Recipe

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Olga Marin Modified: December 6, 2021
Baked Bruschetta with Heirloom Tomatoes Recipe

How To Make Baked Bruschetta with Heirloom Tomatoes

Enjoy bites of fresh tomatoes, savory olives, and minty basil all in one serving of this tasteful baked bruschetta appetizer!

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes

Serves:

Ingredients

  • lbripe tomatoes,cored and diced
  • ¼cupKalamata olives,pitted, finely chopped
  • 2tspbalsamic vinegar
  • ¼cupfresh basil,finely chopped, plus more for serving
  • ¼tspsalt
  • ¼tspfreshly ground black pepper
  • ½cupextra-virgin olive oil,divided
  • 1baguette,cut into scant ½-inch thick slices on the bias
  • 1garlic clove,halved lengthwise

Instructions

  1. Preheat the oven to 425 degrees F and set a rack in the middle position.

  2. In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary.

  3. Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil.

  4. Bake for about 10 minutes, until crisp and golden on the bottom.

  5. Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once.

  6. Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil.

  7. Serve within 10 minutes, and enjoy!

Nutrition

  • Calories: 108.25kcal
  • Fat: 6.68g
  • Saturated Fat: 0.95g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.60g
  • Polyunsaturated Fat: 0.82g
  • Carbohydrates: 10.42g
  • Fiber: 0.90g
  • Sugar: 1.86g
  • Protein: 2.17g
  • Sodium: 147.56mg
  • Calcium: 15.36mg
  • Potassium: 112.04mg
  • Iron: 0.87mg
  • Vitamin A: 17.14µg
  • Vitamin C: 5.31mg
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