Bruschetta
Today is a delicious and healthy appetizer. One of my favorite dishes actually. We sometimes serve it as a side instead of a salad with Italian dishes in my house. Hope you enjoy it as much as we do.
Note: I have used red wine vinegar in a pinch when I was out of balsamic and it worked beautifully as well.
Bruschetta
Nutritional Information: 12 servings
Calories: 120 · Fat: 10.1 · Cholesterol: 20mg · Sodium: 77mg · Carbohydrates: 7.4g · Fiber: 2.6g · Sugar: 1.3g · Protein: 2.6g · WW+: 3 pts
Ingredients:
2 T. Olive oil
5 garlic cloves; finely minced
½ t. crushed red peppers
1 pint red grape tomatoes; cut in half or quarters
1 pint yellow grape tomatoes; cut in half or quarters
1 T. balsamic vinegar
16 basil leaves; chiffonade
Salt to taste
1 baguette
Butter
Directions:
- In a skillet, heat olive oil over medium high heat. Add garlic and crushed red peppers, frying for about a minute, remove and pour into a mixing bowl allow to cool slightly.
- Add tomatoes, balsamic, basil, and salt if needed. Cover and refrigerate for an hour or two if you have the time.
- Meanwhile cut baguette into diagonal slices. Spread a small amount of butter on each side and toast in skillet used to fry garlic.
- To serve, give the tomato mixture a final stir, spoon on a generous amount of tomatoes on each slice
Adapted slightly from The Pioneer Woman]]>
