Eosinophilic Esophagitis Friendly Tomato Bruschetta
Total time33 min
Prep time15 min
Cook time8 min
4.5(11)
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Learn more →Ingredients
4 servings
For the topping
- 4 medium ripe tomatoes (about 1 ½ lb), cored and diced into ¼-inch pieces
- 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
- 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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