Bruschetta with Fresh Tomatoes

Recipe by: Christopher Idone | from The Best of Christopher Idone

Cookstr

Course: Antipasto/Mezze, Cold Appetizer, Tapas/Small Plates

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Yield: Makes 4 Bruschetta

INGREDIENTS

2 large ripe tomatoes, cored and chopped
1 tablespoon olive oil, plus additional for serving
1 teaspoon balsamic vinegar
½ teaspoon chopped fresh marjoram leaves
Salt and freshly ground black pepper, to taste
4 large slices crusty hearth baked country bread, sliced about 6 inches long and 1-inch thick
8 fresh basil leaves, cut into thin strips

Directions

In a bowl, combine the tomatoes, olive oil, vinegar and marjoram leaves, and season with salt and pepper. Set aside for 10 minutes to allow the tomatoes to release some of their juices.

Grill or toast the bread on both sides.

Place the grilled bread on individual plates and spoon the tomato mixture on top. Sprinkle with the basil and serve with extra olive oil for drizzling.

NUTRITIONAL INFORMATION

Nutrients per serving

Calories 325 kcal

Calcium 5 % daily value

Vitamin C 20 % daily value

Vitamin A 1 % daily value

Potassium 343 mg

Magnesium 38 mg

Protein 12 g

Sugar 5 g

Fiber 3 g

Total Carbohydrate 58 g