Basil Bruschetta
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
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Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
15 mins
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Total time
155 mins
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Ingredients
Brushetta
6 ripe vine tomatoes - red or yellow (1050 g)
1 garlic clove - minced (7 g)
1 tbsp olive oil (15 g)
1½ tbsp balsamic vinegar (18 g)
8 basil leaves - stems removed/ chopped (4 g)
½ tsp salt (2 g)
1 tsp pepper (2 g)
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Crostini
½ package Kinnikinnick Hot Dog Buns - 2 buns (142 g)
2 tbsp olive oil (30 g)
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Directions
Brushetta
- To blanch tomatoes, cut a cross on the base of the tomato. Place the tomatoes in boiling water for 1 - 2 minutes until skin begins to peel from base of tomato. Remove from boiling water and run under cold water.
- Remove skin from blanched tomatoes and cut into quarters. Scoop out seeds using a small spoon leaving just the pulp of the tomatoes. Discard seeds.
- Dice seeded tomatoes and place in a bowl.
- Combine diced tomatoes, garlic, basil, olive oil, salt and pepper. Mix until combined. Toss with balsamic vinegar to taste.
- Let rest in the refrigerator for 2 hours prior to serving or overnight.
Crostini
- Preheat oven to 375°F (190°C).
- Cut Kinnikinnick Hot Dog Buns into ¼ inch thick slices lengthwise (approximately 5 pieces).
- Place cut pieces on baking tray and drizzle with olive oil.
- Bake in preheated oven for 7 - 10 minutes turning once during baking.
- Remove from oven and top with Bruschetta mixture. Serve immediately.
Tips & Variations
- Melt your favourite cheese on crostini or top with shaved parmesan cheese.
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