Warm Tomato Basil Bruschetta

I loved the way Shua made this bruschetta for our little dinner together in her cute Boston apartment. Simple, fresh and toasty. Feel free to alter the ingredients to your taste. I usually keep adding garlic and onion until my stomach begins to protest.

To make: Preheat oven to 400 degrees. Slice the bread and spread out on a cookie sheet. In a bowl, toss the tomatoes, garlic, onion, basil. Drizzle the olive oil and toss again. Top the bread with tomato mixture, salt and pepper it to taste and bake until the edges brown.

This is my kind of comfort food.
French Baguette, sliced 1/4" thick
6 roma tomatoes, with seeds removed and diced
3-4 cloves of garlic, minced
1/2 medium red onion, finely choped
A good sized bunch of fresh basil chiffonade (maybe 1/4-1/2 C)
Olive oil
Salt and Pepper

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