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Prep 15min
Total55min
Servings14
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Ingredients
14
slices (1/2 inch thick) baguette
1/4 cup olive oil
2
cups grape tomatoes
2
shallots, sliced, separated into rings
1
tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2
tablespoons shredded fresh basil leaves
1/2 cup shaved Parmesan cheese
Additional fresh basil leaves
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Steps
1
Heat oven to 425°F. On ungreased cookie sheet, place baguette slices; brush slices with 2 tablespoons of the oil. Bake 6 minutes or until lightly toasted. Set aside.
2
In 15x10x1-inch pan, mix tomatoes and shallots. In small bowl, mix remaining 2 tablespoons oil, the vinegar, salt and pepper. Pour over tomato mixture; toss gently. Bake 25 minutes or until tomatoes have burst and begin to break down. Cool 5 minutes.
3
In medium bowl, stir tomato mixture and shredded basil, mashing tomatoes slightly. Spoon onto toasted baguette slices; top with basil leaves and cheese.
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The balsamic vinegar caramelizes with the tomatoes and shallots, lending a slight sweetness to this bruschetta.
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Nutrition Facts
Serving Size:1 Serving
Calories
87
Total Fat
5g
0%
Saturated Fat
1g
0%
Sodium
209mg
0%
Total Carbohydrate
9g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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