Two Tomato Bruschetta Recipe

Two Tomato Bruschetta Recipe

How To Make Two Tomato Bruschetta

This two tomato bruschetta is made with Roma and sun-dried tomatoes, feta, basil, and parsley on whole wheat baguette slices. Serve it in under 30 minutes!

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

Serves:

Ingredients

  • cupfeta cheese,shredded
  • cupdried tomatoes,not oil-pack, chopped
  • 2tbspbasil,fresh snipped
  • 2tbspfresh Italian parsley,flat-leaf, snipped
  • 2tbspolive oil,divided
  • 1clovegarlic,minced
  • ¼tspfreshly ground black pepper
  • 10sliceswhole wheat baguette,0.5oz each, about ½ inch thick
  • 2Roma tomatoes,thinly sliced

Instructions

  1. Preheat oven to 350 degrees F. In a small bowl, combine feta cheese, dried tomatoes, basil, and parsley. Set aside.

  2. In another small bowl stir together oil, garlic, and pepper. Brush oil mixture evenly over bread slices.

  3. Place bread slices on a large baking sheet. Bake for about 5 minutes or until lightly toasted. Remove from oven

  4. Top with tomato slices. Spoon feta cheese mixture on top of tomato slices.

  5. Serve immediately or broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is slightly melted.

Nutrition

  • Calories: 144.26kcal
  • Fat: 8.19g
  • Saturated Fat: 2.37g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.51g
  • Polyunsaturated Fat: 0.87g
  • Carbohydrates: 14.15g
  • Fiber: 1.29g
  • Sugar: 3.36g
  • Protein: 4.43g
  • Cholesterol: 8.90mg
  • Sodium: 223.36mg
  • Calcium: 71.76mg
  • Potassium: 227.28mg
  • Iron: 1.42mg
  • Vitamin A: 33.73µg
  • Vitamin C: 7.21mg
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