Tomato Basil Bruschetta is a fresh and low fat appetizer. Enjoy this easy to make dish as an addition to parties or Italian dinners that is sure to please your guests.
Instructions
1. Preheat the oven to 400 degrees F. Slice a baguette loaf into 1/2 inch thick slices. Place them on an ungreased cookie sheet. Brush each piece of bread with olive oil. Bake for 8 to 10 minutes, or until the tops of the bread are brown. Remove the bread from the oven and allow to cool.
2. Wash three medium tomatoes. Dice them into fine pieces and place the pieces into a colander. Place the colander under running water and run your hand through the tomatoes. Rinse the tomatoes until all the seeds are rinsed out. Drain them thoroughly.
3. Chop an onion into fine pieces. Add 1/4 cup of onions to a medium mixing bowl.
4. Tear the leaves off the fresh basil stalks. Wash the leaves and squeeze them dry in a paper towel. Chop the basil into very small pieces and add it to the onions.
5. Add the drained tomatoes to the mixing bowl. Stir gently until all three ingredients are mixed together. Cover and chill. Refrigerating the bruschetta allows the tomato and basil flavors to blend together.
6. Store the cooled bread in a storage bag until ready to serve.
7. Serve the Tomato Basil Bruschetta. Place a bowl in the middle of a plate. Put the bruschetta into the bowl. Arrange the bread around the bowl and serve.
Tags: Basil Bruschetta, Tomato Basil, Tomato Basil Bruschetta, fine pieces, into fine, into fine pieces