Low Sodium Tomato Bruschetta

Total time33 min

Prep time15 min

Cook time8 min

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Ingredients

4 servings

For the topping

4 medium ripe tomatoes (about 1 ½ lb), cored and diced into ¼-inch pieces
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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2 cloves garlic, minced
¼ cup fresh basil leaves, thinly sliced
3 tbsp extra-virgin olive oil, divided
1 tbsp balsamic vinegar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the crostini

8 slices whole-grain bread, cut ½-inch thick
1 clove garlic, halved

Instructions

1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high.
2
In a mixing bowl, combine the diced tomatoes, minced garlic, basil, 2 tbsp of the olive oil, balsamic vinegar, salt, and black pepper. Stir to combine, then set aside to macerate for 10 minutes so the tomatoes release their juices.

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