In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but it is recommended to bring out all the flavours).
In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.
MAKE THE BRUSCHETTA:
Preheat your oven to 350 degrees.
In a small bowl, combine the olive oil and garlic powder.
Brush the top side of each baguette slice with the olive oil mixture.
Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
Top each slice with a spoonful of the tomato mixture.
Drizzle the balsamic glaze onto each bruschetta and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (148g)|
|Recipe Makes: 1|
|Calories from Fat: 92 (42%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 31.2mg||1 %|
|Potassium 196.2mg||5 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 24.6g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 217
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