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Summer Bruschetta over Toast Points
5
from 1 vote
A few simple ingredients brighten up our fluffy sandwich bread to make a wonderful appetizer just bursting with color and flavor! Summertime at it's best.
Course:
Appetizer
Cuisine:
French, Italian
Servings:
4
people
(Tap or hover to scale the recipe! ↑)
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Equipment
Rolling Pin
Knife
Muffin Tin
Bowl
Spoon
Ingredients
1x
2x
3x
6
slices
TFK Sandwich Bread
¼
cup
Extra Virgin Olive Oil
2
Tbsp
Balsamic Vinegar
Pinch
Salt
Pinch
Fresh Cracked Black Pepper
3
large
Tomatoes
½
cup
Ricotta Salata
1
Tbsp
Fresh Basil
Instructions
Preheat your oven to 350° F.
Using a rolling pin, flatten each slice of bread and remove the crusts.
Slice each piece in half, corner to corner, creating 2 triangles and wedge them in the ungreased cups of a muffin tin.
Bake for 5 minutes to toast slightly.
While the toast points bake, combine EVOO, balsamic, salt and pepper in a medium bowl.
Quarter or dice tomatoes and thinly slice basil leaves. Combine with the vinaigrette.
Gently fold in ricotta salata. Set aside for at least 5 minutes to marinate.
Top toast points with bruschetta and serve!
Video
Nutrition
Sodium:
218
mg
Calcium:
176
mg
Vitamin C:
19
mg
Vitamin A:
1295
IU
Sugar:
7
g
Fiber:
3
g
Potassium:
408
mg
Cholesterol:
15
mg
Calories:
302
kcal
Trans Fat:
1
g
Monounsaturated Fat:
11
g
Polyunsaturated Fat:
2
g
Saturated Fat:
5
g
Fat:
19
g
Protein:
8
g
Carbohydrates:
26
g
Iron:
2
mg
Keyword
appetizer, bread, bruschetta
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