Tomato Bruschetta

Tomato Bruschetta
  • 1 Loaf Italian bread, halved lengthwise then cut
  • crosswise diagonally, into 1−in slices
  • 1 Garlic clove; minced
  • 2 Tablespoon Olive oil
  • 2 Large Tomatoes; peeled, seeded, and chopped
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Cup Chopped fresh basil
Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

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