Tomato and Basil Bruschetta

The ripest of tomatoes mingled with a little olive oil, a little garlic and a fragrant hit of fresh basil on toasted baguette. Perfect in its simplicity.

Serves: 6

INGREDIENTS

• 1 ACE Bakery® White Baguette
• 6 ripe plum tomatoes
• 2 cloves garlic, minced
• ½ cup sweet onion, finely diced
• 2 tbsp. extra virgin olive oil
• 2 tsp. balsamic vinegar
• 12 large basil leaves, chiffonade
• 1 tsp. maldon salt
• ½ tsp. freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 450°F (230°C).
2. Slice the tomatoes in half and scoop out seeds. Chop the tomatoes into a fine dice and place in a large bowl. If they are extra juicy, you can let them drain for a minute in a sieve. Stir in the garlic, onion, olive oil, balsamic, basil and salt and pepper.
3. Slice the baguette on the diagonal into ½” (1.25 cm) thick slices. Place on a baking sheet and toast in the oven for 5 or 7 minutes until crisp and the edges are just beginning to brown.
4. Serve the bruschetta mixture in a bowl along with the warm baguette toasts for people to top themselves so the bread stays crisp.

This recipe is from ACE Bakery®.