Tomato Bruschetta Low Cal Food

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

TOMATO BRUSCHETTA

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

GARLIC TOMATO BRUSCHETTA

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

TOMATO BRUSCHETTA, LOW CAL

Steps:

• Toast bread.
• Rub one side of hot toast with cut side of garlic.
• Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender.
• Add tomato, oregano and pepper, stir.
• Spoon tomato mixture over garlic side of hot toast and serve immediately.
• Alternatively, sprinkle with Parmesan and broil for 1 minute.

LATE SUMMER TOMATO BRUSCHETTA

Steps:

• Preheat a grill or grill pan.
• Slice your bread thickly, and place slices on a dry grill to brown, about 30 seconds on both sides. Take canned tomatoes, place on cutting board, and slice. Add the basil to the canned tomatoes in a large bowl. Add olive oil and season with black pepper, to taste.
• Remove carmelized bread from grill and rub each side with cloves of garlic. Top with spoonfuls of mixture and serve immediately.
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HEALTHIER DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
• Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
• Broil the bread until slightly brown, about 1 to 2 minutes.
• Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
• Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.