Bruschetta is a great way to use up those wonderful tomatoes that are in Season right now, and that is exactly what I’ve been doing. I’ve had this for lunch a couple of times this week and it never gets old. Here are some different variations you can use. Laughing cow cheese is really good spread on top of the toast with some fresh Bruschetta on top. You could use avocado as a spread or add in some cucumbers and mozzarella. I got some fresh heirloom tomatoes at the farmer’s market because I can’t grow plants at all. When I try, they all end up dying and I’m just not too excited to water them. Same goes for weeds in my backyards. Anyone else terrible at growing plants?
If you want to make this something really special the choice of bread you use can play a major part in this. Pick a good french baguette or ciabatta bread. Grill the bread or toast it. You can rub some garlic on that bread once it has been toasted and then top it with the tomatoes. The size of the tomato can be up to you. If you pick cherry tomatoes they will end up falling off the bread if you don’t have some kind of glue on tops of it like Laughing Cow cheese or avocado, then use some larger heirloom tomatoes. I’ve ruined many good shirts with tomato stains.
- 1 baguette, cut in half lengthwise and toasted *see notes*
- 2 teaspoons minced garlic (I use the kind in a jar)
- 1 tablespoon extra-virgin olive oil
- 2 1⁄2 cups minced roma tomatoes (cut so fine its almost a paste)
- 1⁄3 cup thinly sliced fresh basil leaf
- 1 tablespoons red wine vinegar
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ground pepper
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Makes 8 servings 1 smart point
The type of bread you use will vary in points. Make sure to weigh the slice because you can figure oz per serving that way in Weight Watchers Recipe app.