Easy Tomato Bruschetta
Easy Tomato Bruschetta
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
- 1 baguette
- olive oil
- 1 clove garlic, peeled and left whole
- 4 heirloom tomatoes
- 1 tablespoon balsamic or red wine vinegar
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- freshly ground black pepper
- 20 leaves fresh basil, thinly sliced
Instructions
- Pre-heat the oven to 350 F.
- Slice the baguette into ½-inch slices on the bias, and place on a cookie sheet. Brush the bread slices with the olive oil and toast in the oven until lightly browned about 20 minutes. Alternately, grill the slices of baguette on your outdoor grill.
- While the bread is toasting, prepare the tomato mixture. Chop the tomatoes and place in a bowl. Add the vinegar, olive oil, salt and pepper.
- Once out of the oven and as soon as you can handle the crostini, rub the garlic clove very lightly on each one.
- Top each crostini with some of the tomato mixture. Place on a platter, and sprinkle the shredded fresh basil over the top.
