Tomato Bruschetta
- 2 teaspoons balsamic vinegar
- 2 tablespoons olive oil
- 6 medium Roma tomatoes (about 1 1/2 pounds), cored, seeded, and small dice
- 2 medium garlic cloves, minced
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 medium garlic clove
- 6 to 8 medium, fresh basil leaves
- This recipe is vegan (some ingredients require vegan-safe brands)
- Produce
- Basil, medium fresh leaves (6)
- Roma tomatoes (about 1 1/2 pounds), medium (6)
- Condiments
- Balsamic vinegar (2 teaspoons)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Black pepper, Freshly ground (1)
- Garlic clove, medium (3)
- Kosher salt (1/2 teaspoon)
- Kosher salt (1)
- Olive oil (4 tablespoons)
- Bread & Baked Goods
Italian bread, crusty (8 ounces)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published August 25, 2011 (1 year ago).
7 people saved this recipe.
