Simple and fresh tomato bruschetta, made with cherry tomatoes, served on warm crostinis. Serve as an appetizer, or make a meal out of it with a light salad. Perfect for summer, and a great use for your home grown tomatoes.
- 2 cups grape tomatoes
- 1/2 small red onion
- 10 basil leaves
- 1 tbs olive oil
- 2 tbs balsamic vinegar
- salt & pepper
- 1 loaf Italian bread
- shredded mozzarella optional
1. Quarter the grape tomatoes, finely chop the onion and chiffonade the basil. Combine in a small mixing bowl, add olive oil, balsamic vinegar, salt & pepper, toss to combine, cover and refrigerate for 20 minutes.
2. While the bruschetta is in the fridge, make the crostinis. Cut 1/2" thich on diagonal, arrange on baking sheet, drizzle with olive oil and toast in preheated 450 degree oven about 5 minutes per side, flipping when brown and toasted. Top with shredded mozzarella and melt in oven, optional.
3. Top crostinis with brushetta, and enjoy!
Calories: 289 | Total Carbs: 40.3g | Protein: 14.1g | Fat: 8.4g | Fiber: 3.1g | Net Carbs: 37g