Bruschetta

A traditional topping of roma tomatoes, fresh basil and extra-virgin olive oil. Served with toasted ciabatta bread.

Ingredients

• 6 plum tomatoes
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 3 tbsps balsamic vinegar
• 6 leaves basil
• 1 dash salt
• 1/4 tsp pepper
• 24 slices small ciabatta

Directions

1. Turn on the oven to 450 °F (220 °C) to pre-heat, or fire up the grill outside.
2. While the oven is heating, chop up the tomatoes finely.
3. Put tomatoes, garlic, 1 tablespoon of extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4. Slice the baguette on a diagonal about 1/2 inch thick slices.
5. Once the oven has reached 450 °F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
6. Align the bread on a serving platter. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.