Low-sodium Tomato Basil Bruschetta
Bruschetta is a classic Italian appetizer that is perfect for any occasion. This low-sodium tomato basil bruschetta recipe is a healthier twist on the traditional version, without compromising on flavor. It's easy to make and bursting with fresh, vibrant ingredients.
Ingredients
- 4 ripe tomatoes, diced
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 baguette, sliced
Instructions
- In a large bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, and balsamic vinegar. Season with salt and pepper to taste. Mix well and let it sit for 10 minutes to allow the flavors to meld together.
- While the tomato mixture is marinating, preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and toast them in the oven for 5-7 minutes, or until they are golden and crispy.
- Once the baguette slices are toasted, spoon the tomato mixture onto each slice. Serve immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 4g
Supplies
Large mixing bowl Baking sheet
Tools
Knife Cutting board Oven
Serving suggestions
Serve the low-sodium tomato basil bruschetta as an appetizer before a pasta dinner or as a light snack with a glass of wine.
Tips & tricks
For an extra flavor boost, drizzle a little more balsamic vinegar on top of the bruschetta before serving.
Cost
$10