Bruschetta al Pomodoro

Cuisine

Italian

Servings

4

Total time

18 min

Prep

10 min

Cook

8 min

Difficulty

easy

Ingredients

• 10.5 Ounce Label-verified vegan baguette - 10.5 ounces, cut into 12 slices, Cut into 12 slices.
• 16 Ounce Roma tomatoes, diced - 16 ounces, diced
• 0.5 Ounce fresh basil, chopped - 0.5 (ounce), chopped
• 2 Teaspoon jarred minced garlic - 2 (teaspoons), minced
• 3 Tablespoon olive oil, divided - 3 (tablespoons), Divided: 2 tablespoons for brushing baguette slices and 1 tablespoon for the tomato mixture.
• 1 Tablespoon balsamic vinegar - 1 (tablespoon)
• 0.5 Teaspoon fine sea salt - 0.5 (teaspoon)
• 0.25 Teaspoon black pepper - 0.25 (teaspoon)

Instructions

1. Preheat and prep

   1. *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.

2. Toast the baguette

   2. 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.

3. Mix the tomato topping

   3. 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*.

4. Assemble and serve

   4. Spoon the tomato mixture onto the warm baguette slices and *serve immediately* while the bread is *crisp and warm*.