Fresh basil and tomato bruschetta with red onion topping.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.10 · €1.18/serving
- 2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)Est. price €2.50–€5.00
- 1/2 small red onion, finely choppedEst. price €0.20–€0.50
- 3 tablespoons olive oil plus additional for brushingEst. price €0.30–€0.75
- 3 tablespoons chopped fresh basilEst. price €0.75–€1.50
- 1 1/2 tablespoons balsamic vinegarEst. price €0.25–€0.60
- 1 large loaf focaccia, halved horizontally (reserve half for another use)Est. price €3.00–€6.00
- 1 garlic clove, peeled, halvedEst. price €0.10–€0.25
Steps
- 1In a medium bowl, mix together halved tomatoes, finely chopped onion, 3 tablespoons of olive oil, chopped fresh basil, and balsamic vinegar. Season the tomato topping with salt and pepper. If preparing in advance, you can make the topping up to 2 hours ahead. Cover the bowl and allow it to sit at room temperature, giving it an occasional toss.
- 2Begin by preheating the broiler. Next, take the focaccia half and lay it on a baking sheet with the cut side facing up. Brush the bread generously with olive oil before placing it under the broiler to toast until the top turns a beautiful golden brown, ensuring to keep a close eye on it to prevent burning, which should take around 2 minutes. Once done, swiftly rub the cut side of the bread with halved garlic before slicing the focaccia into 4 equal pieces horizontally.
Cultural note
Bruschetta originated in Italy as a simple appetizer showcasing fresh ingredients like tomatoes and basil. It has since become popular worldwide for its vibrant flavors and ease of preparation.
Seasonal note
Basil Tomato Bruschetta is best made in the summer when tomatoes and basil are in season, ensuring the freshest and most flavorful ingredients.
Health note
This dish is a good source of vitamins A, C, and K from the tomatoes, basil, and onions. It is relatively low in calories and saturated fat, making it a healthy option.
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