Ingredients
Scale
- 1 tablespoon olive oil
- 2 pints grape tomatoes
- Sprinkle black pepper
- 2 teaspoons minced garlic (approximately 4 cloves garlic)
- 3 sprays olive oil from spray bottle
- 1 long French baguette
- 4 finely chopped scallions
- 1/2 cup finely sliced basil
- Salt to taste
Instructions
- Preheat oven to 400°F.
- Pour 1 tablespoon olive oil into a baking pan and tilt pan until oil covers bottom of pan. Pour in tomatoes and mix so oil covers tomatoes. Lightly sprinkle black pepper over tomatoes and add garlic. Spray olive oil on top and mix until garlic, pepper and oil is evenly spread throughout.
- Place in the oven and roast for 20 minutes to allow flavors to mingle as some tomatoes burst.
- Slice bread into approximately 24, 1/4- 1/3-inch slices. Toast lightly.
- Remove tomato mixture and put in a large bowl and add scallions, basil and salt. Mash tomatoes well, being careful not to get burnt by the hot “insides” of the tomatoes. Mix well and spread on top of bread.
Notes
*Nutrition Facts Per Serving (analyzed without salt to taste)
**tomato and basil topping: 47 calories, 3g total fat, 0g saturated fat, 0mg cholesterol, 7mg sodium, 5g carbohydrates, 2g fiber, 3g sugars, 1g protein
**with 4 pieces of baguette: 139 calories, 3g total fat, 0g saturated fat, 0mg cholesterol, 215mg sodium, 23g carbohydrates, 2g fiber, 4g sugars, 5g protein
*Percent Daily Value: Vitamin A 22%, Vitamin C 26%, Calcium 4%, Iron 10%
Nutrition
- Serving Size: 4 bruchetta