Bruschetta al Pomodoro

Servings: 4 · Prep: 10 min · Cook: 8 min · Total: 18 min

Ingredients

• 10 1/2 ounces baguette
• 16 ounces tomato
• 1/2 oz fresh basil
• 2 teaspoons jarred minced garlic
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

Equipment

Mixing Bowl; Baking Sheet; Measuring Spoons; Cutting Board; Chef’s knife; Spoon; Pastry brush; mixing bowl; baking sheet; measuring spoons; cutting board; chef’s knife; spoon; pastry brush

Steps

1. Preheat and prep. Preheat the oven to 400°F and complete the quick prep: wash and dry the Roma tomatoes and fresh basil, cut the baguette into 12 slices, dice the Roma tomatoes, and chop the fresh basil.
   • 16 ounces tomato — diced
   • 1/2 ounce basil — chopped
   • 10 1/2 ounces baguette — cut into 12 slices

   Use a stable cutting board and keep fingers clear while cutting the baguette and tomatoes.

2. Toast the baguette. Arrange the baguette slices on a baking sheet, then brush with 2 tablespoons olive oil and bake for 6 to 8 minutes, until the edges are lightly crisp.
   • 10 1/2 ounces baguette — cut into 12 slices
   • 2 tablespoons olive oil

   Use oven mitts when handling the hot baking sheet.

3. Mix the tomato topping. In a mixing bowl, combine the diced Roma tomatoes, fresh basil, jarred minced garlic, remaining 1 tablespoon olive oil, balsamic vinegar, salt, and pepper; let stand for 5 minutes.
   • 16 ounces tomato — diced
   • 1/2 ounce basil — chopped
   • 2 teaspoons garlic — minced
   • 1 tablespoon olive oil
   • 1 tablespoon balsamic vinegar
   • 1/2 teaspoon salt
   • 1/4 teaspoon Black Pepper
4. Assemble and serve. Spoon the tomato mixture onto the warm baguette slices and serve immediately while the bread is crisp and warm.

https://plumtally.com/recipes/bruschetta-al-pomodoro-rz02n2m84pnb