Tomato Bruschetta with Crostini
Quite possibly the easiest appetizer you can make! Quick and tasty, too! The freshest tomatoes, basil and fresh garlic are key. There aren’t usually leftovers in our house, but if there are, the bruschetta is great served with eggs for breakfast.
Ingredients:
1 1/4 lbs roma tomatoes (roughly 5 medium tomatoes), diced
1/4 cup fresh basil leaves, julienned
4 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup olive oil
1 Tbsp balsamic vinegar
Baguette
Directions:
Preheat oven to 425 degrees.
Combine Roma tomatoes through balsamic in a medium bowl. Toss gently to combine.
Slice baguette into 1/2” thick rounds. Arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake 8-9 minutes or until lightly browned. Remove from oven and set aside.
Serve bruschetta and crostini.