Heirloom Tomato Bruschetta

Author: Canadian Living

Bursting with the flavours of summer, bruschetta is a tomato harvest staple. Use your favourite variety of heirloom tomato or a blend of varieties – it's up to you!

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2011

Ingredients

  • 2 heirloom tomatoes (about 11 oz/300 g), finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic pressed
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 fresh basil thinly sliced
  • 1 demi-baguette (about 10 inches/25 cm long)
  • 1 ciabatta bread (about 10 inches/25 cm long)

Method

In bowl, stir together tomatoes, oil, garlic, vinegar, salt, pepper and basil; let stand for 5 minutes.

Meanwhile, halve baguette lengthwise; broil or grill cut sides until golden, about 2 minutes.

Spoon tomato juices onto baguette; mound with tomato mixture. Cut each half into 4 pieces.

Nutritional facts Per piece: about

  • Sodium 444 mg
  • Protein 5 g
  • Calories 209.0
  • Total fat 8 g
  • Potassium 248 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 29 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Heirloom Tomato Bruschetta

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