If you ever need a quick make-ahead appetizer, this is it. Whip up the bruschetta topping and garlic butter the day before and store in the fridge overnight.
Servings and Ingredients
|2||medium tomatoes, seeded and diced|
|½ c.||chopped fresh basil|
|1||small red onion, chopped|
|¼ c.||Hy-Vee Select olive oil|
|Sea salt and freshly cracked Hy-Vee black pepper, to taste|
|3||medium unpeeled garlic cloves|
|2 tbsp.||Hy-Vee unsalted butter, at room temperature|
|Take & Bake French baguette, sliced|
- Combine tomatoes, basil, onion, olive oil, salt and pepper. Cover and refrigerate for at least 1 hour.
- Meanwhile, wrap garlic cloves in foil. Bake at 400 degrees until very soft and spotty brown, about 20 to 25 minutes. Cool. Remove and discard garlic skins. Mash garlic into butter. Spread on bread slices. Broil until golden, 1 to 2 minutes.
- Top bread with bruschetta topping.
190 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 5mg
- Sodium: 300mg
- Total Carbohydrates: 31g
- Protein: 5g
Vitamin A 2%
Vitamin C 2%
Hy-Vee weekly ad from the week of December 26, 2013, Hy-Vee Seasons Holiday Entertaining Cookbook.