This is a fail proof version of bruschetta! They turn out so yummy, I can’t keep them on the plate for more then 15 minutes. When I make this recipe, the pieces don’t see the next day. No Complaints about this recipe!
Original recipe makes 8 servings
4 English muffins, split
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon chopped fresh basil
4 large fresh tomatoes, peeled and chopped
8 black olives, pitted and halved
1 tablespoon tomato paste
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon honey
4 slices mozzarella cheese, halved
salt and pepper to taste
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
- Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
- Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.
Calories: 170 kcal
Carbohydrates: 18.9 g
Cholesterol: 17 mg
Fat: 8 g
Fiber: 1.4 g
Protein: 6.7 g
Sodium: 268 mg