18m$9.34Bruschetta al Pomodoro
Vegan tomato bruschetta made with a label-verified vegan baguette, Roma tomatoes, fresh basil, jarred minced garlic, olive oil, and balsamic vinegar.
- Cuisine
- Italian
- Energy
- 347 calories per serving
- Protein
- 7.1 g per serving
- Carbs
- 52 g per serving
- Fat
- 11.5 g per serving
- Sodium
- 823 mg per serving
Shopping options
olive oil, divided
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
fine sea salt
0.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
balsamic vinegar
1 Tablespoon
Kroger® Balsamic Vinegar
4%
Label-verified vegan baguette
10.5 Ounce
La Brea Bakery French Baguette
100%
Roma tomatoes, diced
16 Ounce
Simple Truth Organic® Roma Tomatoes
100%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
fresh basil, chopped
0.5 Ounce
Simple Truth Organic® Basil
100%
jarred minced garlic
2 Teaspoon
Spice World Minced Garlic 4.5 oz
4%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- tomato-16 ounces
- baguette-10.5 ounces
- fresh basil-0.5 oz
- olive oil-3 tablespoons
- balsamic vinegar-1 tablespoon
- jarred minced garlic-2 teaspoons
- fine sea salt-0.5 teaspoons
- black pepper-0.25 teaspoons
Preheat the oven to 400°F and complete the quick prep: wash and dry the Roma tomatoes and fresh basil, cut the baguette into 12 slices, dice the Roma tomatoes, and chop the fresh basil.
Use a stable cutting board and keep fingers clear while cutting the baguette and tomatoes.
Arrange the baguette slices on a baking sheet, then brush with 2 tablespoons olive oil and bake for 6 to 8 minutes, until the edges are lightly crisp.
Use oven mitts when handling the hot baking sheet.
In a mixing bowl, combine the diced Roma tomatoes, fresh basil, jarred minced garlic, remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper; let stand for 5 minutes.
Spoon the tomato mixture onto the warm baguette slices and serve immediately while the bread is crisp and warm.
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