- 1 baguette
- 3 Tbsp. olive oil, divided
- 6 Roma tomatoes, chopped
- ½ cup red onion, finely chopped
- 3 cloves garlic, minced
- 1 bunch fresh basil, finely chopped
- 1 Tbsp. balsamic vinegar
- ½ tsp. sea salt
- 2 Tbsp. Kalamata olives, chopped
- 2 Tbsp. grated Parmesan
- Handful arugula
- Fresh basil, chopped
- Balsamic reduction
Directions1. Preheat oven to 450°F. Cut baguette into ½ inch slices on an angle. Place baguette slices on a baking sheet. Drizzle with 1 Tbsp. olive oil. Bake for 5-7 minutes until golden brown. 1. Add tomatoes, red onion, garlic, basil, balsamic vinegar, olive oil and sea salt in a large bowl. Mix together. 1. Scoop the bruschetta mixture onto the baguette. Garnish with olives, Parmesan, fresh basil, arugula and balsamic reduction, if desired. Serve immediately after assembling the bruschetta.
For dairy free: Omit Parmesan cheese. For gluten free: Use a gluten free baguette in place of regular baguette.
Calories 90, Total Fat 2g (Saturated 0g, Trans 0g), Cholesterol 190mg, Sodium 190mg, Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 1g), Protein 3g, Vitamin A 4%, Vitamin C 6%, Calcium 0%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 24 servingsGluten Free Summer Dairy Free Vegetarian New Year's European Game Day Appetizer Thanksgiving Christmas Easter Special Occasion