Tomato Bruschetta Spread
Serves 8
Time 10 min
Serve this spread on traditional bruschetta for the perfect match. To roast your own garlic, toss peeled garlic cloves with a bit of olive oil and roast in a covered casserole in a 400°F oven until very tender and aromatic, about 30 minutes.
Special Diets:
Ingredients
- 6 medium Roma tomatoes, chopped (about 2 1/2 to 3 cups)
- 1/2 cup olive oil-packed sun-dried tomatoes, slivered
- 1/4 cup roasted garlic, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 cup pitted oil-cured olives, chopped
- 1/2 cup fresh basil, chopped
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 cup grated Parmigiano Reggiano
Method
Combine tomatoes, sun dried tomatoes, garlic, olive oil, olives, basil, salt, and pepper in a large bowl.
To serve, top bruschetta with tomato mixture.
Sprinkle with Parmigiano Reggiano cheese.
Nutritional Info:
Per serving: 110 calories (70 from fat), 7g total fat, 2.5g saturated fat, 10mg cholesterol, 450mg sodium, 6g carbohydrates (1g dietary fiber, 3g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 6 medium Roma tomatoes, chopped (about 2 1/2 to 3 cups)
- 1/2 cup olive oil-packed sun-dried tomatoes, slivered
- 1/4 cup roasted garlic, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 cup pitted oil-cured olives, chopped
- 1/2 cup fresh basil, chopped
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 cup grated Parmigiano Reggiano