Italian Breakfast Bruschetta with Tomato and Basil
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 25 min · vegetarian, vegan, dairy-free
182 cal
4g protein
28g carbs
6g fat
per serving · estimated
Ingredients
- 1 loaf Baguette or Italian bread
- 1 cup Cherry tomatoes
- 1/4 cup Fresh basil leaves
- 1 Garlic cloves
- 1 1/2 tbsp Extra virgin olive oil
- 1/2 tsp Balsamic vinegar
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat the oven to 375°F (190°C). Slice the bread into 1/2-inch thick pieces and arrange on a baking sheet. Toast in the oven for 6-8 minutes until golden and crispy.
- Meanwhile, dice the cherry tomatoes and chop the basil leaves finely. Mince the garlic.
- In a bowl, combine tomatoes, basil, garlic, 2 tablespoons of olive oil, balsamic vinegar, salt, and pepper. Mix well and let sit for 10 minutes to allow flavors to meld.
- Remove toasted bread from oven and let cool slightly.
- Top each bread slice with a generous spoonful of the tomato mixture.
- Drizzle the remaining 1 tablespoon of olive oil over the bruschetta.
- Serve immediately as a fresh, flavorful breakfast or brunch dish.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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