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Cherry Tomato Bruschetta is a quick and fresh appetizer

Mar. 31, 2013 @ 12:00 AM

Recipe courtesy of the American Heart Association

Serves: 14

Prep Time: 15 minutes

Baking Time: 45 minutes


3 pints cherry tomatoes

1 T. extra-virgin olive oil

3 cloves minced garlic

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1/4 c. sliced fresh basil

1 T. red-wine vinegar

14 slices baguette (preferably whole-wheat), toasted

Anchovy fillets, Kalamata olives or sliced fresh basil for garnish


Preheat oven to 325°F. Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes. Combine the roasted tomatoes with basil and vinegar. Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.


Per serving

Calories Per Serving: 69

Total Fat: 1 g

Monounsaturated Fat: 1 g

Sodium: 178 mg

Carbohydrates: 13 g

Fiber: 3 g

Protein: 3 g

Potassium: 156 mg