Wednesday, April 27, 2011

Warm Tomato Bruschetta

Recipe Review- Classic Bruschetta- capers are the secret ingredient!

One of my hobbies outside of the kitchen is running. (Gotta work off all that food somehow!) One of the best parts of going on a long run is knowing that you can eat something amazing afterwards, and also getting to carb load before a big race. Kevin and I were getting ready for the La Jolla Half marathon, so we invited a few running friends over and made a big pot of pasta, chicken Parmesan, garlic bread, and some bruschetta as an appetizer. Bruchetta is one of my favorite things to make when people are coming over for dinner. The prep is rather simple, everyone seems to like it, and I'll take any excuse to eat some capers.

Warm Tomato Bruschetta
adapted from Cooking Light
yield: 12-16 pieces

2 1/2 cups Roma tomatoes, diced
3 tablespoons thinly sliced fresh basil
2 tablespoons finely chopped shallots
2 teaspoons olive oil
1 tablespoon capers, drained
1/2 teaspoon sea salt
1 tablespoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1 sour dough baguette sliced
1 garlic clove, halved

Combine first 9 ingredients, let stand for up to 1 hour. (but I never do that- I've always just cooked it right away)

Heat a nonstick skillet over medium heat. Add tomato mixture and cook 10 minutes, stirring occasionally until heated through.

Toast bread under a broiler until lightly golden brown. Remove from heat and rub with garlic clove. Top with warm tomato mixture and serve immediately.

Nutritional Information: Serving Size: 3 pieces Calories: 122 Fat: 3.6g Sat Fat: 0.6g Protein: 3.5g Carbohydrates: 19.8g Fiber 1.9g Cholesterol: 0g Iron 1.4mg Sodium 319mg

printable recipe

The race was grueling, I definitely wasn't as prepared as I wanted to be- but I made it!


  1. Never made Bruschetta before. Is it important to use sourdough bagette instead of just a regular one?

  2. nope! use whatever bread you prefer