Fresh Tomato Bruschetta
Author: Heather Tullos
Prep time:
Cook time:
Total time:
Serves: serves 4-6
- 3-4 large fresh tomatoes, diced
- 3 cloves garlic, very finely minced
- 2 tablespoons olive oil
- 1 loaf baguette or other crusty bread, sliced on a bias to create more surface area for the topping
- sea salt and fresh ground black pepper to taste
- ¼ cup chopped fresh basil
- Pre-heat the oven to 450.
- Place your tomatoes in a medium bowl. Add the garlic and toss to coat. I like to drain the excess tomato juice with a fine strainer at this point.
- Put the tomatoes and garlic back in the bowl and toss with the olive oil.
- On a rimmed baking sheet line up the sliced baguette. Dip a brush into the oil in the tomato/garlic mixture and brush the exposed side of the bread.
- Put the pan in the oven and toast for 1-2 minutes. Remove from the oven and flip the bread.
- Spoon the tomato mixture onto each slice. Sprinkle with a dab of sea salt and freshly cracked pepper.
- Bake for only 5 or 6 minutes; the edges of the bread will begin to brown.
- Remove from the oven and garnish each piece with the basil.
Recipe by Sugar Dish Me at https://www.sugardishme.com/seasonal-sensations/
3.5.3226