Bruschetta Muffins




Print Friendly and PDF


1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
6 BAYS English Muffins, split
1 large clove garlic, cut in half
12 fresh basil leaves
3 medium ripe tomatoes, seeded and chopped (about 1-1/2 cups)
1/4 cup chopped sweet onion


In a jar with tight-fitting lid, combine olive oil, vinegar, shallot, mustard, sugar, lemon zest and juice and salt. Cover and shake to thoroughly blend.

Bake muffin halves in preheated 350°F oven for 10 to 12 minutes, until crisp and golden brown at edges. Rub with cut side of garlic. Top each with a basil leaf. Toss tomatoes and onion with enough dressing to moisten, about 1/4 cup. Spoon onto muffins.



Recipe Video:

One Response to “Bruschetta Muffins”

  1. […] Bruschetta isn’t just for the summer. Bake English muffin halves to make crispy and colorful Bays Bruschetta Muffins. […]

Comments are closed.