Bruschetta

By á-3374

Ingredients

• 10 ripe plum tomatoes
• 3 cloves garlic minced
• 3/4 cup fresh coarsely chipped basil leaves
• 1 tsp fresh squeezed lemon juice
• 1/3 cup olive oil
• Coarse salt and pepper to taste
• French or Italian style bread slices
• aged balsamic vinegar (optional)

Preparation

Step 1

Peel tomato. To remove the seeds from the tomato half scrape out seeds with a small spoon or squeeze the tomato to force out the seeds.
Then slice or dice .

Preheat oven 230C 475F

In a bowl mix tomatoes, garlic, basil leaves, lemon juice, olive oil, salt and pepper.
set aside.Slice bread into slices 3/4 inch. Brush one side with extra-virgin olive oil.
Place slices oil side down on cookie sheet, and toast them in the oven until golden brown.
Watch so they do not burn. These can be made ahead of time cooled and stored in an airtight container.
Top each bruschetta with the tomato mixture just before serving.
If desired for an extra flavour drizzle a good quality balsamic vinegar on top