Tomato Basil Bruschetta

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1 pound Roma tomatoes, chopped

6 fresh basil leaves, finely slivered

1 1/2 teaspoons minced garlic

4 tablespoons olive oil, divided

2 tablespoons white balsamic vinegar

1 teaspoon kosher salt

1 1/2 teaspoons finely ground pepper

1 teaspoon granulated garlic or 1/2 teaspoon garlic powder

1 French baguette


Combine the tomatoes, basil, minced garlic, 2 tablespoons olive oil, vinegar, kosher salt and pepper in a bowl and mix well. Let stand at room temperature for 1 hour or longer.

Mix remaining 2 tablespoons olive oil with granulated garlic in a small bowl. Slice the baguette diagonally 1/2-inch thick. Brush the slices with the olive oil mixture. Grill or broil until lightly toasted. Top with the tomato mixture to serve. Makes 20.

Photo by Thomas Wells