Although it has been somewhat altered throughout time, this recipe is consistently a hit as an appetizer or a major dish. Even tomatoes from the store bought in the winter will do. The flavors are enhanced by the vinegar and basil.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 large tomatoes, diced
- ½ cup finely chopped red bell pepper
- ¼ cup finely chopped red onion
- ¼ cup balsamic vinegar
- ¼ cup olive oil (Optional)
- 10 leaves fresh basil, chopped
- 2 cloves garlic, minced
- 1 (1 pound) loaf French bread, cut into 1/4-inch slices
- ¼ cup olive oil (Optional)
- ¼ cup shredded mozzarella cheese
Instructions
- Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
- Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
- Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 313 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent
this was delicious
I really liked it. Used some of great tomatoes from the garden in all different colors so it looked really appetizing
10+ out of 10 nothing but raves from my family. I have a garden and I used my cherry tomatoes that worked fabulous!
Delicious! I just added a little parmesan cheese to the top of each slice before running it under the broiler.
This was great! I thought the vinegar was going to be too much, but it’s not
Other than using Cheddar cheese on the top and dried basil I followed this recipe quite precisely. It’s not often that I do that. It was wonderful! My husband asked if I could make it again tomorrow night.
I may have lived in the South in a past life…they use tons of butter… but I’m definitely not Mediterranean because I used Ghee instead of olive oil to brush the toast! I added some canned, petite diced tomatoes that had basil and garlic in them and for color sake I used 1/2 each of a orange and a yellow pepper . I skipped the onion and was out of fresh basil (that would have made it even better), I was liberal with the cheese. I served this with wine as an appetizer instead of having rolls and salad with dinner. My neighbor guests raved. Oh…did I mention I made my own baguettes? It was my first time making them. Anywho, I will make this again and again all the same way except I’ll be sure to have basil in the garden!!!
Delicious!! I used feta cheese instead of mozzarella.
Wonderful…even my fussy husband liked this brushetta! I eliminated the onion, used basil paste for the chopped basil and substituted white balsamic vinegar.
I made this as directed with 2 loaves of french bread and it was just enough toppings. Excellent and recommend!
Excellent and so easy to make! Did not change a thing to the recipe.
So easy and so good! Everyone loved it.
This was very good! We omitted the onions (personal preference) and tried it with both mozzarella and with goat cheese. Mmmmm!
This was easy and excellent. I used high quality olive oil and balsamic. Delicious!
Delish. I used white onion cause it’s all I had and it was lovely.
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I love this simple and light tasting bruschetta. My family loved it as well. No changes necessary.
I liked it so much, I canned some to have this winter. I love it with my eggs in the morning
Had to leave out the red pepper but it was great.