BRUSCHETTA

By KodiakDavis

Ingredients

• For the tomatoes:
• 2 pounds of roma tomatoes (or any good, ripe tomato)
• 2 cloves of garlic, very finely minced
• 5 basil leaves (plus more for garnish), rolled up and sliced into thin strips
• 2 teaspoons balsamic vinegar
• Salt and pepper
• For the bread:
• 1/2 loaf of wheat french bread (about 7-10 slices)
• Softened butter for spreading onto the bread
• 1 clove of garlic

Details

Servings 7
Preparation time 15mins
Cooking time 30mins
Adapted from notey.com

Preparation

Step 1

Preheat your oven to 350 degrees
Quarter your tomatoes, and pull out all the seeds and "pulp" out of the middle with your fingers and discard so you are just left with the meat of the tomato

Chop the tomatoes up into small, bite size pieces

Transfer your tomatoes into a medium bowl and add in your garlic, basil, balsamic vinegar, and salt and pepper to taste

Store in the fridge until the bread is ready

Slice your loaf of wheat french bread into about 1½ inch slices (ish)

Spread softened butter onto both sides, place the bread on a baking sheet, and place in your preheated oven for 10 minutes

Remove the bread from the oven, flip all of the slices over, and bake for another 5 minutes, or until golden brown on both sides

Slice the tip off of one garlic clove so you have a flat surface

Rub the garlic clove across the top of each toasted bread slice

Spoon the tomato mixture onto the bread, top with a little more basil, and serve!