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Bruschetta with Tomato, Garlic & Basil Recipe

Bruschetta with Tomato, Garlic & Basil

by Tasha Prysi
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

Serves eight to ten. Yields about 3 cups topping.

To learn more, read the article:
Making the Best Bruschetta
Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients cayenne basil tomatoes more more
1-1/2 lb. ripe tomatoes (about 5), cut into 1/4-inch dice
Kosher salt
Pinch cayenne
1 clove garlic, mashed to a paste with a pinch of salt (use a mortar and pestle or a knife)
2 leafy sprigs basil, leaves picked and torn or roughly chopped
1 recipe Basic Bruschetta

Season the tomatoes well with salt and put them in a colander to drain for 5 to 10 minutes. Transfer the tomatoes to a bowl and fold in the cayenne, garlic paste, olive oil and basil. Taste for seasoning and add salt or a pinch more cayenne if you like. Spoon the tomato mixture onto the grilled bruschetta.

nutrition information (per serving):
Size : per Tbs. topping without brushetta; Calories (kcal): 15; Fat (g): 1; Fat Calories (kcal): 10; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 1; Carbohydrates (g): 1; Polyunsaturated Fat (g): 0; Sodium (mg): 60; Cholesterol (mg): 0; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 58 , pp. 41
June 1, 2003

user reviews

Rate this Recipe
Star Star Star Star Star by Tameria, 7/2/2010I made this as an appetizer for a wine party. It was a big hit. It's easy to make and delious. In fact, I am craving it right now.