This flavorful bruschetta dinner is going to make your day: Thick-cut toasted bread is topped with a medley of warm, fresh tomatoes, aromatic garlic, tangy balsamic, sharp parmesan cheese, and fragrant basil. Place it under the broiler for a few minutes for a delicious crowd-pleasing appetizer or a super easy dinner full of contrasting texture and flavor!
Ingredients
4thick-cut slices of bread
1 ½lbtomatoes, chopped (see notes)
¼cupolive oil, use the best you have
1tablespoonbalsamic vinegar
¼cupchopped basil
1largegarlic clove, very finely minced
1 ½teaspoonsflaky sea salt, we like Maldon
½teaspoonfresh cracked pepper
¼cupgrated parmesan cheese
Instructions
Preheat your oven to broil. Set 4 thick-cut slices of bread on a baking sheet.
4 thick-cut slices of bread
In a medium-sized bowl, combine the tomatoes, olive oil, balsamic vinegar, basil, and garlic.
1 ½ lb tomatoes, ¼ cup olive oil, 1 tablespoon balsamic vinegar, ¼ cup chopped basil, 1 large garlic clove
Divide the tomatoes evenly between the slices of bread, saving the juices that are in the bottom of the bowl. Sprinkle with the sea salt and black pepper and top with the parmesan cheese.
1 ½ teaspoons flaky sea salt, ½ teaspoon fresh cracked pepper, ¼ cup grated parmesan cheese
Place in your oven and broil for 7-8 minutes, or until the tomatoes are hot. Remove from the oven and spoon the reserved juices from the tomatoes over top. Serve with a little fresh basil sprinkled over the top.
Notes
If you're making this out of tomato season, make sure you use cherry or grape tomatoes.
Serving: 1 slice of bread with ¼ of the bruschetta, Calories: 258kcal, Carbohydrates: 22g, Protein: 7g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 1123mg, Potassium: 477mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1552IU, Vitamin C: 24mg, Calcium: 132mg, Iron: 2mg