bruschetta polonaise


Yields Yield: 6-10 servings / 3-4 pieces per Serving(s)
Papetti's® Table Ready® Hard Cooked Eggs #85018 6 egg(s)
ripe plum tomatoes, peeled, seeds removed, diced 1 1/2 lb(s).
garlic, minced 2 clove(s)
extra virgin olive oil 1 Tbs.
balsamic vinegar 1 tsp.
fresh basil, chopped 6-8
salt to taste
pepper to taste
French bread or similar Italian bread 1 baguette(s)
olive oil 1/4 cup(s)
quick tips
  • Serve with cottage cheese or Italian-style salad.
  • Daypart suggestion: appetizer, or for lunch or dinner.


  • 1.Preheat oven to 450° F. Dice eggs and combine with tomatoes, garlic, extra virgin olive oil and balsamic vinegar in bowl and mix. Add chopped basil, salt and pepper.
  • 2.Slice the baguette diagonally into slices about ½" thick. Coat one side of each slice with olive oil using pastry brush.
  • 3.Place on baking sheet, olive oil side down. Toast for 5-6 minutes, until bread just begins to turn golden brown.
    Place topping on toasted bread slices and serve.

Nutrition Facts

  • Serving Size (g)
  • Servings Per Container 188
  • Amount Per Serving
  • Calories 330 Calories from Fat 110
  • % Daily Value*
  • Total Fat 13g 20%
    • Saturated Fat 2.5g 13%
    • Trans Fat 0g
  • Cholesterol 135mg 45%
  • Sodium 470mg 20%
  • Total Carbohydrate 43g 14%
    • Dietary Fiber 3g 12%
    • Sugars 3g
  • Protein 14g
Vitamin A 20% Vitamin C 20%
Calcium 2% Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4