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.
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.