| 12 | slices Italian bread, 1/2 inch thick |
| 1/4 | cup olive or vegetable oil |
| 2 | medium tomatoes, chopped (1 1/2 cups) |
| 2 | garlic cloves, finely chopped |
| 3 | tablespoons chopped fresh basil leaves |
| 2 | tablespoons small capers, drained |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1. | Heat oven to 375ºF. |
| 2. | Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown. |
| 3. | While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature. |
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| No fresh tomatoes? Use 1 1/2 cups Progresso® fire-roasted diced tomatoes, drained, instead.
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| Pronounced “broo-SHEH-TAH” and meaning "to roast over coals," bruschetta is a traditional Italian garlic bread that's drizzled with olive oil. |
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| Coarsely chop capers to release their flavor-rich juices. Just give them a whack with the side of a chef’s knife before adding them to the tomato mixture. |
Nutrition Information:
95 ( 45 ); 5 g ( 1 g); 0mg; 250 mg; 11 g ( 1 g); 2 g 4 %; 6 %; 2 %; 4 % 1 ; 1/2