Tomato Bruschetta with Garlic Crostini
This is such a simple recipe!
I went to visit home a few weeks ago where my mom had a plethora of tomatoes growing in her garden. So to help her get rid of her tomato bounty and help feed a crowd, I created this easy masterpiece!
My mom used to make something like this when I was growing up it has become my go to dish when I am cooking for friends, or I need to bring an easy appetizer to a dinner.
My mom would make this no matter the holiday or occasion. It is too easy and too delicious to not make religiously.
Oven Preheat: 350 degrees
Total time: 20-25 minutes
Ingredients:
4 large heirloom tomatoes or 10 roma tomatoes diced
3-5 garlic cloves minced
3 tablespoons finally chopped fresh basil
2 tablespoons olive oil
1 - 2 tsp salt
1 loaf Italian bread sliced
Extra olive oil for bread
1 whole garlic clove (optional: see directions)
Directions:
Preheat oven to 350 degrees F
On a baking sheet place your bread slices and drizzle over a few tablespoons of olive oil (optional)
Add a sprinkling of salt and bake for 10-15 minutes or until bread gets crispy
While the bread bakes, in a large bowl mix together tomatoes, garlic, basil, olive oil, and salt
Remove bread from the oven and gently scrape the whole garlic clove over the tops of the crunchy sliced bread - this part is optional but the flavor is phenomenal!
This recipe is more of a dip rather than traditional bruschetta, but still delicious!
Plate the tomato bruschetta to your liking and store it in an airtight container in the fridge for 3-5 days! If it lasts that long ;)
