Ingredients
For the Tomato Jam:
- 1 1/2 cups cherry tomatoes, cut in half
- 3 tablespoons sugar
- 1 lime, juiced (about 2 Tablespoons juice)
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
For the Bruschetta:
- 6 tomatoes on the vine, core/seeds cut out and diced
- 1/4 cup fresh basil, chopped
- 1 Tablespoon olive oil
- 1/4 teaspoon garlic powder
- salt to taste
- 1 baguette, thinly sliced (use your favorite, I like the American baguettes the best because they taste like french bread)
- Olive oil spray
Instructions
For the Tomato Jam:
- In a saucepan over medium heat, add the tomatoes, sugar, lime juice, apple cider vinegar, garlic powder, and salt.
- Cook for 20 minutes, or until the mixture has reduced by two-thirds. Stir the tomato jam often while cooking.
- Once reduced, remove from heat and transfer to the fridge until cooled.
For the Bruschetta:
- In a medium bowl, combined the tomatoes, basil, olive oil, garlic powder, and salt. Set aside.
To assemble:
- Preheat the oven broiler to high.
- Line the baguette slices on a baking sheet. Spray or brush with olive oil.
- Place the baguette slices in the oven until browned and toasted.
- Spread 1 teaspoon of tomato jam on each baguette slice. Top with 2-3 tablespoons of bruschetta mixture.
Nutrition
Serving: 1 bruschetta | Calories: 80kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g