Thursday, May 17, 2012

Tomato Bruschetta


10 plum diced tomatoes
3 minced garlic cloves
French or Italian-style bread slices
Balsamic Vinegar, optional
3/4 cup fresh chopped basil leaves
1 teaspoon fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
Sea salt and ground black pepper to taste


Preheat the oven to 475 degrees.

Mix the garlic, lemon juice, tomatoes, olive oil, pepper and salt together in a small bowl and set to the side.
After slicing the bread into 1-inch slices, brush one side of the slices with the extra virgin olive oil and place on a cooking sheet with the oil-side facing down. Toast the bread slices in the oven until they have turned a golden brown color.
Top the slices with the tomato mixture. To serve, place the bruschetta slices on a serving plate. 


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