1 large french baguette
2 oz garlic, chopped
4 oz extra-virgin olive oil
30 whole basil leaves
12 ripe tomatoes, finely chopped
2 oz balsamic vinegar
1 t salt
1/2 t black pepper
1 oz basil, chopped


Cut baguette into 30 slices, each 1/4-inch thick. Place them on a baking tray and bake until golden brown in a 350 F. oven.

Saute 1 ounce chopped garlic with 2 ounces extra-virgin olive oil. Brush on toast.

Then place a whole basil leaf on each piece of toast.

In a mixing bowl, combine chopped tomatoes, vinegar, salt, pepper, chopped basil and remaining garlic and oil. Carefully top each bruschetta with the tomato mixture.

Serve at room temperature soon after preparing.


Total prep. & baking time: 30 minutes


Found at RazzleDazzleRecipes