Toast Day: Bruschetta

brushetta

Toast can take so many forms. My personal favorite is French Toast. I’m not sure that’s what Toast Day really means, so I will save that recipe for another time (I mean, really, there has to be a French Toast Day, right?).

Bruschetta
Yields 6 servings

6 plum tomatoes, diced
2 Tbls balsamic vinegar
1 head garlic, broken into cloves, divided
3 Tbls extra-virgin olive oil, divided
6 leaves basil, fresh, cut into ribbons
1 loaf Italian or French bread
Kosher salt and pepper

Mix together 2 cloves of minced garlic, the chopped tomatoes, the vinegar and 1 tablespoon of the olive oil. Season with salt and pepper as desired. Set aside to martinate for 30 minutes. At the last minute, stir in the fresh basil.

Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.

Slice the loaf of bread, on the bias, into 3/4-inch slices.

lace bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side.

Remove to a platter and rub each slice of bread with the cloves of garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

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