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Easy Tomato Bruschetta
- Prep Time 20 min.
- Cook Time -
- Serves 4
Recipe Provided By: Martha Stewart
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1. Ingredients
- 2 tablespoons olive oil, plus more for grates
- 1 1/2 pounds plum tomatoes, cored and halved lengthwise
- Coarse salt and ground pepper
- 1 clove garlic, minced
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon red-pepper flakes
- 4 thick slices country bread
- 1/4 cup fresh basil leaves, cut into thin strips
Nutrition Info
Per Serving
- Calories: 175 kcal
- Carbohydrates: 22 g
- Dietary Fiber: 2 g
- Fat: 8 g
- Protein: 4 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat grill to medium-high; lightly oil grates. In a large bowl, toss tomatoes with 1 tablespoon oil; season generously with salt and pepper. Arrange tomatoes on grill, cut sides down first. Cover and grill until soft and charred, 5 to 10 minutes per side. With a metal spatula, return tomatoes to bowl. When cool enough to handle, use kitchen shears to snip tomatoes into smaller pieces.
- To tomatoes, add garlic, vinegar, and red-pepper flakes; season with more salt and pepper.
- Reduce heat to medium. Brush bread with remaining oil; grill on both sides until beginning to char, about 2 minutes per side. Cut bread slices in half; divide tomato mixture evenly over each. Top with basil and serve.
Yield: 4 servings
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Most Helpful Reviews
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Bruschetta with Feta Cheese
Randyman - September 22, 2008 06:04:33 PM PSTYour Easy Tomato Bruschetta is very similar to my own recipe, so I feel I can comment on this recipe without first having used this exact recipe. I do like the idea of the adding pepper flakes. The main difference with mine is that I add grated feta cheese just before I serve the Bruschetta. Thanks for sharing the recipe.
Randy James De La O5 of 6 found this review helpful.
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Commercial and untraditional---K.I.S.S!
jeff s - October 15, 2008 03:26:26 PM PSTKeep it simple:
{mostly same ingredients as the Martha recipe}
Core *tomato 1/2\'s(scoop out all the seeds and innards with a spoon) and salt liberally(until it looks way too salty-trust me here), then place them cut side down on paper towels to extrude excess moisture for about 10 mins. Later, dice the de-watered tomatoes and give a few grinds of fresh black pepper and mix with a good amount of freshly chopped basil ribbons. Set asside--if you prefer, keep the basil sepatrate from tomatoes as a topping-tastes the same either way, just different presentation.
Bread-slice a crusty baguette diagonally and grill or bake until crispy on both sides, but not burnt(no oil yet).
Slice a couple garlic cloves in half. Take a 1/2 toe of garlic and generously rub one side of your "toast points" until they are all done (and ready to keep Dracula away!), the garlic will melt like butter on the hot toasts.
Assembly-
Take the toast pieces, garlic side up, and top with the tomato/basil mixture; then drizzle them with the best extra virgin olive oil you have- it will act as a glue to keep the bruschetta intact until you take that first yummy, messy bite-enjoy!
More hints:
*Good tomatoes are best-doesn\'t have to be plum tomatoes.
Start with the above as a base. You can always sub red pepper flakes for black or skip the pepper.
Try adding parmesan cheese over the top or a thin slice of proschutto or toasted, chopped pine nuts.2 of 2 found this review helpful.
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thats how we do it in Italy
Aj - September 23, 2008 10:49:00 AM PSTI lived in Italy and this is how they realy do it !
serves 8
8 roma tomatoes, chopped into cubes
1/3 cup red onion, chopped
1 bunch fresh basil
3 garlic cloves, chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 dash salt and pepper
1 loaf long French bread, sliced
chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
add red wine vinegar and oil, and salt/pepper and mix well.
let sit.
meanwhile grill/ or broil bread until just toasted.
serve.
No cooking MARTHA ! do your country Dishes and leave the Italien quisine alone because you have no clue !4 of 7 found this review helpful.
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Variation on Easy Tomato Brushetta
abcarter201 - September 23, 2008 03:13:01 AM PSTI do not grill the tomoto. I do add mild giardiniera, chopped finely. Try some chopped fresh motarella cheese balls and pine nuts. Lightly toast Italian bread cut thinly and add pesto which I keep in the refrigerator. Enjoy.
3 of 5 found this review helpful.
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Great!
Jackie - September 23, 2008 11:17:53 AM PSTI disagree with Lana. I liked this recipe. I followed each step of the recipe and it turned out muy rico!
1 of 1 found this review helpful.
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