Tomato & Basil Bruschetta
1 Baguette sliced into ¼” thick pieces
1/3 cup Basil Genovese Olive Oil
4-6 Ripe Tomatoes diced
5 basil leaves chiffonade cut
2 Garlic Cloves minced
1/4 cup Basil Genovese Olive Oil
2 Tbsp Balsamic Vinegar (Series 4 White or Sundried Tomato)
1/2 tsp Sea Salt (Roasted Garlic or Sel Gris)
Fresh Ground Pepper to taste
Preheat oven to 400˚F.
Line a baking sheet with bread slices, drizzle with basil olive oil and bake until toasted, about 10 minutes.
In a non-reactive bowl (glass or ceramic), combine tomatoes, fresh basil, garlic, basil olive oil, and vinegar. Add salt & pepper to taste.