Bruschetta

Ingredients

• 4 pieces Ripe Tomatoes (medium, about 2 cups diced)
• 1 clove Garlic Clove (peeled and grated)
• 1 tablespoon Balsamic Vinegar (good quality)
• 1 tablespoon Extra Virgin Olive Oil (used cold, not for heating)
• to taste Kosher Salt (season both tomato mix and bread)
• to taste Freshly Ground Black Pepper
• 1 loaf Italian Bread (Baguette or Ciabatta) (thinly sliced about ½‑inch thick)
• 1 handful Micro Basil (for garnish, optional)

Instructions

1. Dice Tomatoes

   Core the tomatoes, then dice them into ½‑inch cubes.

   Time: PT5M

2. Grate Garlic

   Peel the garlic clove and grate it finely using a microplane.

   Time: PT1M

3. Combine Tomato Mixture

   In the mixing bowl, combine the diced tomatoes, grated garlic, balsamic vinegar, a pinch of kosher salt, and freshly ground black pepper. Stir gently to coat.

   Time: PT2M

4. Marinate

   Let the tomato mixture sit at room temperature for 30 minutes to allow the flavors to meld.

   Time: PT30M

5. Slice Bread

   Using the chef’s knife, slice the loaf into ½‑inch thick pieces on a diagonal for a larger surface area.

   Time: PT2M

6. Season Bread

   Lay the bread slices on a baking sheet. Lightly drizzle each slice with a few drops of extra‑virgin olive oil and sprinkle with a pinch of kosher salt and pepper.

   Time: PT1M

7. Toast Bread

   Toast the seasoned bread in a pre‑heated oven at 375°F (190°C) for about 5 minutes, or until golden and crisp.

   Time: PT5M

   Temperature: 375°F

8. Assemble Bruschetta

   Spoon a generous amount of the marinated tomato mixture onto each toasted slice. Drizzle a tiny extra‑virgin olive oil drop over the top if desired, then garnish with micro basil.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

20g

Fat

6g

Fiber

2g