Grape Tomato Bruschetta
If you're in a rush, just pop the bread pieces in the oven, but frying them in a pan makes them so scrumptious!
Servings: 4
Ingredients
- 1 fat loaf of French or Italian bread sliced on the bias
- 1 fat loaf of French or Italian bread sliced on the bias
- Olive oil for the pan
- 2 cups grape tomatoes or 1 pint, cut into quarters
- 1 clove of garlic with the tip cut off
- 1 teaspoon balsamic vinegar
- 2 teaspoons extra virgin olive oil plus more for drizzling
- ¼ teaspoon salt plus more for sprinkling
- Basil leaves cut into thin ribbons
- Black pepper to taste
Instructions
- Slice all the grape tomatoes into quarters, sprinkle with the ¼ teaspoon of salt, toss, and place in a colander for 20 minutes to remove excess moisture.
- After 20 minutes, place the drained tomatoes into a bowl and add the balsamic vinegar and extra virgin olive oil. Stir to coat. Set aside.
- Cut as many pieces as you want of the French loaf into ½” thick slices. Heat a large pan with a generous amount of olive oil and crisp the bread on both sides until golden brown. Rub the garlic clove on both sides of the hot toasted bread with the cut tip.
- Top the bread with the tomatoes and garnish with the ribbons of basil. Finish with a light sprinkling of salt, pepper and a drizzle of extra virgin olive oil. Serve immediately.