Bruschetta

tomato topping

• 8 roma tomatoes seeded and diced
• 1/2 cup chopped basil leaves plus more for garnish
• 3 minced garlic cloves
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper

bruschetta

• 1 French baguette sliced into 1-inch thick pieces on a deep bias
• 1/4 cup extra virgin olive oil
• 2 tablespoons unsalted butter melted and cooled

salt and pepper to taste

TOMATO TOPPING

1. Combine all tomato topping ingredients into a mixing bowl and fold together. Set aside and allow mixture to marinate for 30 minutes.
2. tomato topping
3. Combine all tomato topping ingredients into a mixing bowl and fold together. Set aside and allow mixture to marinate for 30 minutes.
4. bruschetta
5. Preheat oven to 350˚F. Brush a baking sheet with 1 tablespoon oil and set aside.
6. Stir together remaining oil and melted butter.
7. Brush each slice of baguette with the butter and oil mixture on both sides.
8. Bake bruschetta for 6 minutes. Flip, rub with remaining butter-oil mixture and continue to bake for an additional 4 minutes.
9. Remove from oven and cool.
10. Assembly
11. Top each piece of bruschetta with a couple spoonfuls of the tomato mixture, top with basil leaves and serve.