Best ever tomato bruschetta
The best ever tomato bruschetta is a super easy bruschetta recipe and one of the most delicious. No tomato chopping involved. Perfect for brunch or lunch.
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Servings: 4
Calories: 419kcal
Ingredients
- 6 slices of toasted sourdough bread
- 2 teaspoon minced garlic
- 3 tablespoon EV Olive Oil
- ¼ cup grated parmesan cheese
- 2 ½ cups roma tomatoes
- ⅓ cup fresh basil leaves
- 2 tablespoon balsamic vinegar
- ½ teaspoon salt
- 1 teaspoon fresh ground pepper
Instructions
- Place the tomatoes & basil leaves in the bowl of the Thermomix or a food processor.
- Whiz for 5 seconds speed 6 (or until finely chopped in the food processor).
- Tip into a a mixing bowl, add the remaining ingredients (except the bread) and combine and leave to marinate for at least 15 minutes (but best overnight).
- Toast the sourdough bread.
- Spread the mixture on top of the bread slices and serve immediately.
Notes
The mixture will keep in the fridge for a few days. Drain the liquid before serving.
Nutrition
Calories: 419kcal | Carbohydrates: 59g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 988mg | Potassium: 506mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1394IU | Vitamin C: 21mg | Calcium: 133mg | Iron: 4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
