1 baguette
1 1/2 lbs ripe plum tomatoes (about 8-10)
2 tbsp finely chopped onions
2 garlic cloves, minced + 1 clove cut in half to rub on bread
1/4 cup chopped fresh basil
2 tsp balsamic vinegar
3 tbsp extra virgin olive oil
salt and pepper
Cut tomatoes in half, squeeze out seeds and juice. Dice tomatoes and put in bowl. Add onion, minced garlic, basil, vinegar and olive oil. Stir and add salt and pepper as desired. Store in fridge for at least 1 hour, up to overnight. Drain most of the liquid and serve at room temperature.
For the bread: Cut baguette into slices. Rub each side with garlic. Broil on a sheet pan in the oven and flip once until each side is golden brown. Serve bread warm or at room temp.
Note: Any extra bruschetta can be used within a week for pasta sauce or marinade for chicken.
1 1/2 lbs ripe plum tomatoes (about 8-10)
2 tbsp finely chopped onions
2 garlic cloves, minced + 1 clove cut in half to rub on bread
1/4 cup chopped fresh basil
2 tsp balsamic vinegar
3 tbsp extra virgin olive oil
salt and pepper
Cut tomatoes in half, squeeze out seeds and juice. Dice tomatoes and put in bowl. Add onion, minced garlic, basil, vinegar and olive oil. Stir and add salt and pepper as desired. Store in fridge for at least 1 hour, up to overnight. Drain most of the liquid and serve at room temperature.
For the bread: Cut baguette into slices. Rub each side with garlic. Broil on a sheet pan in the oven and flip once until each side is golden brown. Serve bread warm or at room temp.
Note: Any extra bruschetta can be used within a week for pasta sauce or marinade for chicken.
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