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5* Tomato Bruschetta (broil)

Source of Recipe

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5* Tomato Bruschetta (broil)

Allrecipes.com – e-mail
Recipe by Joy Cowling Andrews
Reviews rate this recipe 5 Stars!
Makes 10 servings
READY IN 40 mins

"This recipe has been modified slightly over time, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors."

lutzflcat - Jan. 8, 2013 "Just REALLY good! The next time that I make this, I'll try using white balsamic because you will lose the vibrant red color if it sits too long. White is milder in flavor, but it would be worth it to keep this bruschetta's eye appeal."

Ingredients
2 large tomatoes, diced
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1/4 cup olive oil
10 leaves fresh basil, chopped
2 cloves garlic, minced
1 (1 pound) loaf French bread, cut into 1/4-inch slices
1/4 cup olive oil (optional)
1/4 cup shredded mozzarella cheese

Directions:
1. Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.

2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

3. Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.

4. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.

5. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

One serving equals: Calories: 248 (Calories from Fat: 110); Total Fat 12.2g (Saturated Fat 2g); Cholesterol 2mg; Sodium 313mg; Potassium 177mg; Total Carbohydrates 28.8g; Dietary Fiber 1.8g; Protein 6.5g; Sugars 3.5g