Cherry Tomato Bruschetta
Whole30 compliant cherry tomatoes, sauteed garlic, fresh basil, oil, balsamic vinegar and onion all marinated together to make a delicious bruschetta that's Paleo, Gluten Free, and Dairy Free!
Servings: 4 servings
Calories: 107kcal
Ingredients
- 1.5 pints cherry tomato
- 1 small bunch basil
- 1/4 red onion
- 3 cloves garlic
- 2 Tablespoon olive oil
- 2 Tablespoon balsamic vinegar
- 1/4 teaspoons salt
- 1/4 teaspoons black pepper
- 1/2 cup mozzarella pearls, optional
Instructions
- Quarter the tomatoes, dice the red onion, and slice the basil chiffonade.
- Mince the garlic. Heat the oil over low-medium heat in a small pan and add the garlic. Sauté the garlic until fragrant, about 3-4 minutes, stirring occasionally. Set it aside. ⠀
- Add all the ingredients to a medium bowl and mix well. Season to taste with salt and pepper and serve.
Video
Notes
To make in advance: You can make the bruschetta the day before or morning that you plan to serve it. For freshest tasting topping, keep the basil to the side and stir it in just before serving.
To store leftovers: Transfer leftover bruschetta to an airtight container and store in the refrigerator for up to 3 days.
Note: Nutrition information does not include optional ingredient.
Nutrition
Calories: 107kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 415mg | Fiber: 1g | Sugar: 6g | Vitamin A: 868IU | Vitamin C: 42mg | Calcium: 24mg | Iron: 1mg
