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Storage Instructions:
Bruschetta is best eaten fresh. If tomatoes are left too long on the bread, they will turn soggy. You can always store any extra bread separately from the tomato mixture to toast and top when ready to eat.
Ingredients
- 2 vine ripe tomatoes diced
- 5 fresh basil leaves chiffonade
- 3 tablespoons extra virgin olive oil divided
- 1/2 tsp dried oregano
- Pinch salt
- 1 teaspoon balsamic vinegar
- 1 Italian style baguette sliced
- 1 whole clove garlic
Instructions
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Combine the diced tomato with fresh basil, dried oregano, a pinch of salt, 1 to 1 1/2 tablespoons olive oil, oregano, a pinch of salt, and a splash (1 teaspoon) of balsamic vinegar. Chill.
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Slice the baguette into 1/4 to 1/2 inch slices. Cut off the end of the garlic clove and rub the garlic onto each side of each piece of bread. Drizzle both sides of the sliced bread with a little olive oil (or use a brush to brush it on).
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Toast on a grill or in a hot skillet until browned on both sides.
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Top hot bread with cold tomato bruschetta and serve immediately.
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