Fresh Tomato Bruschetta

CATEGORY Appetizer

SERVING SIZE 58 g ( 1 bruschetta slice )


  • 8 plum tomatoes, diced
  • 2 cloves garlic, minced
  • 3/4 cup fresh basil leaves (31g), julienne cut
  • 1 teaspoon fresh-squeezed lemon juice
  • 1/3 cup extra-virgin olive oil
  • Salt and black pepper, to taste
  • 2 CBF Artisan Bread rolls, sliced
  • Preheat oven to 475 degrees F.
  • In a medium bowl, mix together tomatoes, garlic, basil leaves, lemon juice, olive oil, salt and pepper; set aside.
  • Slice the bread into 1-inch slices. Brush one side of each slice with olive oil. Place the slices oil-side up on a cooking sheet and toast until golden brown and repeat step on the other side.
  • Top each bruschetta with the tomato mixture and place on a large serving plate.
Per Recipe Per Serving
Phe, mg 190 12
Leu, mg 277 17
Protein, g 6 0.4
Calories 1400 90