Baked Italian Bruschetta makes for a great appetizer when you are entertaining guests, and it’s SO EASY to put together!
Tomatoes naturally contain a phytochemical called Lycopene, which is known for having both powerful anti-inflammatory properties, and for providing some protection against certain forms of cancer! It’s important to consume a rainbow of fruits and vegetables every day, so you can reap the benefit of getting a wide variety of vitamins, minerals, and phytochemicals into your diet!
- 8 slices of whole grain bread
(I used the Archer Farms 9-grain Tuscan loaf)
- 1/4 cup parmesan cheese, shredded
- 1/2 red onion, diced
- 4-5 cloves of garlic, minced
- 6 medium tomatoes, seeds removed, chopped
- 5 chopped basil leaves
- 1 tsp. oregano
- 1/4 cup olive oil + some extra for brushing the bread
- 1 shake of iodized salt (optional)
- Pre-heat oven to 375 degrees. Line a large baking sheet with parchment paper, and set it aside for now.
- In a medium sized bowl, combine all ingredients except for the whole grain bread. Stir until the ingredients appear to be evenly dispersed throughout the mixture. Hint: For a more flavorful Bruschetta, cover the bowl with plastic wrap, and allow the mixture to sit in the refrigerator for a few hours – (Not required)
- Place each slice of bread onto the baking sheet, and brush top lightly with a little bit of olive oil. Then, spoon the tomato mixture evenly onto each slice of bread until all of the tomato mixture has been used.
- Bake the bruschetta for about 15 minutes.
- Remove from heat, and allow the bruschetta to cool for about 5 minutes before serving.
Nutrition Facts per serving / 1 slice
Total Calories: 216
Total Fat: 10 g
Saturated Fat: 2 g
Monounsaturated Fat: 6 g
Polyunsaturated Fat: 1 g
Trans Fat: 0 g
Sodium: 340 mg
Potassium: 170 mg
Total Carbohydrate: 25 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 6 g
Vitamin A: 6% DV
Vitamin C: 14% DV
Calcium: 8% DV
Iron: 13% DV