tomato bruschetta

Name: Tomato Bruschetta
Prep time: 1 h 15 min
Cook time: 5 min
Cuisine: Italian
Ingredients: ## TOMATO BRUSCHETTA TOPPING; 4 cup(s) roma tomatoes, chopped; 1 - small red onion, diced; 6 tablespoon(s) extra virgin olive oil; 6 tablespoon(s) fresh basil, chopped; 3 tablespoon(s) balsamic vinegar; - salt & pepper; ## SERVING TOAST; 1 - narrow italian or french loaf of bread; - minced garlic; 2 tablespoon(s) extra virgin olive oil

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Jenni K

Hermantown, MN

Updated on May 23, 2011

I combined a few recipes to make this one. Hope you enjoy!

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prep time 1 Hr 15 Min

cook time 5 Min

method ---

yield appx 32 pieces

Ingredients

TOMATO BRUSCHETTA TOPPING
4 cups roma tomatoes, chopped
1 - small red onion, diced
6 tablespoons extra virgin olive oil
6 tablespoons fresh basil, chopped
3 tablespoons balsamic vinegar
- salt & pepper
SERVING TOAST
1 - narrow italian or french loaf of bread
- minced garlic
2 tablespoons extra virgin olive oil

How To Make tomato bruschetta

Step 1

MAKE AHEAD: mix the 2 Tbsp of EVOO and minced garlic (to taste). Let marinate for 1+ hour

Step 2

Mix together all ingredients for the Tomato Bruschetta topping. If making ahead, this can sit for up to 2 hours at room temperature, stirring occasionally.
Step 3

Preheat oven on broiler setting. Place cooking rack approx. 6 inches from broiler.
Step 4

Slice narrow bread loaf on the bias, into 3/4 inch slices.
Step 5

Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side.
Step 6

Remove to a platter and brush each slice of bread with the garlic and olive oil mixture. Top with the tomato bruschetta topping and serve immediately.
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