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This simple bruschetta recipe is a great appetizer or side dish. A pinch of sugar reduces the acidity of the vinegar and tomatoes, and blends the other flavours to make a tasty final product. Makes 8 servings (1/8 of baguette).
2 cups (500 mL) tomatoes, chopped
1/2 cup (125 mL) red onion, finely chopped
1/4 cup (50 mL) fresh basil, chopped
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
1 clove garlic, minced
1/2 tsp (2 mL) salt
dash of cayenne pepper
1/2 tsp (2 mL) sugar
1 baguette, approx. 20 inches*
2 tbsp Parmesan cheese, grated
*To increase the fibre content of this recipe, use a whole wheat baguette.
Preheat oven to 400ºF (220ºC).
Toss tomatoes, onions, basil, olive oil, vinegar, garlic, salt, pepper and sugar in a bowl.
Cut the baguette into 4 pieces. Slice each piece in half lengthwise and place on baking sheet. Toast in the oven for about 5 minutes, turning once. Remove when crusty on both sides.
Spoon the tomato mixture over the bread and sprinkle with Parmesan cheese. If desired, toast for 3-5 minutes until cheese is melted.