1. Preheat oven to 325°F.
2. Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.
3. Combine the roasted tomatoes with basil and vinegar.
4. Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.
Calories 69 Carbohydrates 13 Fat 1 Saturated fat 0
Mono unsaturated fat 1 Protein 3 Cholesterol 0 Fiber 3 Potassium 157
This recipe has been added to the following public cookbooks:
billys notable cooking,
when you want the very best !,
marions cookbook,
Finger Food,
New Year's Appetizers
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | gcdeli@aol.com
12/27/08 10:17 AM | delishWhat does it matter if you are Italian or whatever. I loved the vinegar and everything does not have to be topped with cheese.
I loved it!! |
| ★ ★ ☆ ☆ ☆ | Acornbtd
07/21/07 12:00 AM | NO VINEGAR, NO FETA EITHER!!I was born and raised in Italy, and we never make bruscetta with vinegar. It is with oil and garlic and if you want cheese it is mozzeralla ONLY! Feta is Greek cheese and does not belong on this dish |
| ★ ★ ☆ ☆ ☆ | Caribbeansoul262
06/10/07 12:00 AM | Where's the cheese?no vinegar in my bruscetta & where's the feta cheese or mozzarella? I prefer feta & unroasted tomatoes. |
| ★ ★ ★ ☆ ☆ | Still Mobetta4u
06/10/07 12:00 AM | Red Vinegar? Noooooo!Balsamic! Balsamic! And Caribb is right, you need the fresh mozz with bruschetts! |
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