Bruschetta

What You Need:

-Plum Tomatoes -Salt -Baguette -Olive Ol -Garlic

-Basil -Pepper -Balsamic  Vinegar

1

Line a sheet pan with parchment paper. Place a rack in the middle of your oven and preheat it to 450°F. Dice plum tomatoes into pencil eraser-sized pieces.

Chop Tomatoes

2

Deseed the tomatoes. Place them in a colander and agitate them, gently pressing down, so the seeds slip through the holes.

Deseed Tomatoes

3

Add salt to the tomatoes. Sprinkle liberally and mix to incorporate the salt throughout. Wait 20 minutes for the salt to force the juices out of the tomatoes.

Salt Tomatoes

4

While the salt is working its magic on the tomatoes, cut a foot-and-a-half long baguette on the diagonal into inch-thick pieces. 

Slice Bread

5

Brush olive oil onto both sides of the slices. Place them on the lined sheet pan and toast them in the 450°F oven for about five minutes or until lightly golden.

Toast Bread Slices

6

Mince garlic and chop fresh basil leaves. Add the garlic, basil, and coarse ground black pepper to the tomatoes.

Add Toppings To Bowl

7

Add balsamic vinegar to the tomatoes and the remaining olive oil. Mix to incorporate. Taste the tomatoes and add an additional balsamic if necessary. Add more salt and pepper if necessary. (You are adding these to taste, so add the amount you prefer.)

Stir Together

8

Top each toasted baguette slice with a heaping tablespoon of the tomato mixture.

Top And Serve

Ready to Make it?

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