Fructose Free Tomato Bruschetta
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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
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 3/4 teaspoon per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 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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