Bruschetta

Bruschetta

I typically only make this in the summer when the tomatoes

have their best flavor but Josh was craving it so I whipped some up

last weekend to snack on. Not being peak tomato season they were super good. 

Ingredients

2 Lbs ripe Roma tomatoes-diced

1 cup fresh basil-thinly sliced

4 cloves garlic-minced

Olive oil

Salt & Pepper

1 Loaf Bakery French Bread

Balsamic Glaze

Directions

Pre heat oven to 350. To prepare the bread, slice it into 1/2 inch pieces. Place on a large baking sheet and drizzle with salt and olive oil. Bake until crispy about 4-5 minutes. 

In a large bowl add diced tomatoes, garlic, basil, 3 tablespoons of olive oil and season with salt and pepper. To assemble place the tomato mixture on the toasted bread and drizzle with the balsamic glaze.