![](https://cdn.statically.io/img/www.allrecipes.com/thmb/C_Ivp9zS3BtwnGJnTWR0_d9lOCE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1382219-1e334f20a3d046c7898578756a9d1f99.jpg)
Ingredients
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2 large tomatoes, diced
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½ cup finely chopped red bell pepper
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¼ cup finely chopped red onion
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¼ cup balsamic vinegar
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¼ cup olive oil (Optional)
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10 leaves fresh basil, chopped
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2 cloves garlic, minced
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1 (1 pound) loaf French bread, cut into 1/4-inch slices
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¼ cup olive oil (Optional)
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¼ cup shredded mozzarella cheese
Directions
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Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
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Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
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Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
Nutrition Facts (per serving)
248 | Calories |
12g | Fat |
29g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 248 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 2g | 10% |
Cholesterol 2mg | 1% |
Sodium 313mg | 14% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 2g | 6% |
Total Sugars 4g | |
Protein 7g | 13% |
Vitamin C 15mg | 16% |
Calcium 51mg | 4% |
Iron 2mg | 11% |
Potassium 177mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.