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TOMATO BRUSCHETTA

Serves : 8
INGREDIENTS
  • 5 vine ripened tomatoes seeded and diced
  • 1/8 teaspoon salt
  • 2 cloves garlic minced
  • 1/2 cup basil leaves slivered
  • 1 teaspoon Napa Valley organic olive oil
  • 1 tablespoon Monari organic balsamic vinegar
  • 2 La Brea Bakery seeded sourdough demi baguettes
  • olive oil cooking spray
DIRECTIONS

Place diced tomatoes in a glass bowl and sprinkle with salt. Let stand for 5 minutes.

Add the garlic, basil, olive oil, and vingar and toss gently. Let stand for 30 minutes.

Preheat the oven to 375° F.

Slice ends off baguettes and slice at an angle into 1/4 inch thick slices. Lay slices out on a baking sheet and mist the tops lightly with olive oil spray. Toast bread slices until just crisp and lightly browned, about 5 minutes. Use a slotted spoon to pile a heaping tablespoon of the tomato mixture onto the toast. Serve immediately.