Multigrain Bruschetta

Enjoy this simple Italian appetizer with your home grown tomatoes and fresh basil. This is an easy throwback recipe from the 2003 Kansas Wheat Commission Recipe booklet. Cindy Falk in the Kansas Wheat test kitchen used flavorful, ripe tomatoes from her garden and selected a loaf of multigrain French bread. Bruschetta also is a great way to use leftover bread. Plus, eating tomatoes, is a great thing because they are loaded with health properties. Tomatoes are an excellent source of vitamin C and vitamin K. And are also a very good source of potassium, copper, dietary fiber, vitamin A (in the form of beta-carotene), folate, vitamin E, and phosphorus.

Prep Time 4

Cook Time 5

Total Time 4 5

Servings 12

Baking Temp 425°F

Equipment

Medium Bowl
Baking Sheet
Slotted Spoon

Ingredients

3 large ripe tomatoes, chopped
1/2 tablespoon olive oil
3 tablespoon chopped fresh basil
1 teaspoon minced garlic
1/4 teaspoon sea salt
12 small slices multigrain French bread or Italian bread, toasted

Instructions

Mix it up

In medium bowl, combine tomatoes, oil, basil, garlic and salt. Cover; let marinate at least 4 hours. Do not refrigerate because the tomatoes will lose their flavor.
When ready to serve, preheat oven to 425°F. Diagonally slice bread about ½-inch thick and place on baking sheet. Toast each side about 5 minutes.
Use a slotted spoon to layer on tomato mixture on to the toasted bread. Arrange on serving plate and serve immediately.

Nutritional Per Serving (1 Slice, 45g):

51 calories, 1 g fat, 1 g fiber, 0 g saturated fat, 0 g trans fat, 9g carbohydrates, 0 mg cholesterol, 99 mg sodium, 2 g protein, 4mg vitamin C, 1mg iron, 36 mg calcium.

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