Ingredients
-
1
pint
Grape Tomato, sliced 1/8" thick
-
4
cloves
Garlic, sliced 1/8" thick
-
1
tablespoon
Fresh Basil, 1/8 inch chiffonade (substitute fresh oregano for a different flavor, or even use both!)
-
2
tablespoons
Extra Virgin Olive Oil
-
1⁄2
teaspoon
Kosher Salt
-
1⁄4
teaspoon
Ground Black Pepper, freshly ground
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Step 1
Combine all ingredients in a bowl, cover, and store in refrigerator for at least one hour prior to serving time. |
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Ingredients
-
1
French Baguette, sliced 1/4" thick on a sharp bias
-
1⁄4
cup
Garlic Flavored Olive Oil, to prepare: smash a clove of garlic and heat it in the oil over low heat until it starts to brown. remove from heat, allow to cool, strain, and use
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Step 2
Brush each piece of french bread with garlic olive oil, on both sides. Either toast under the broiler in your oven, set on high, for about 3-4 minutes to the side or else toast on a hot outdoor grill for the same amount of time. |
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Step 3
Remove bruschetta mixture from refrigerator and allow to come to close to room temperature, if possible. Serve toasted bread slices on a platter with the bruschetta in a bowl alongside. Provide tongs (preferred) or a slotted spoon to allow diners to put the tomato mixture onto their bread slices and eat them immediately. |
Shopping List
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