Bruschetta
Active Time: 10 minutes
Total Time: 50 minutes
6-10 servings
- Fleximat
- Medium Perforated Baking Sheet
- FRENCH PANTRY Sel Gris
- EVOO
- French Pantry Roasted Garlic and Chive
- Eco-chop
- FRENCH PANTRY Traditional Balsamic Vinegar
boncook.com
Ingredients
- 1 qt cherry, grape, or mini heirloom tomatoes
- 4 cloves of garlic, peeled and chopped
- ½ cup EVOO
- 1 small bunch of fresh basil(or equivalent of 3 tbsp stripped)
- FRENCH PANTRY Sel Gris
- FRENCH PANTRY Pepper of your choice
- 1 or more French baguettes
- FRENCH PANTRY Traditional Balsamic Vinegar to decorate
Instructions
- Preheat oven to 425°F. Place BonMAT on a Perforated Baking Sheet.
- Slice French baguette, brush with EVOO, and place on BonMAT.
- Wash and dry tomatoes, slice tomatoes in half, and toss in a large bowl with 1/2 cup EVOO, chopped garlic, basil, salt, and pepper.
- Place over slices of bread and bake for 40 minutes, or until the tomatoes’ skins are slightly brown, softened, and some have burst, and the toast is brownish.
- Place on serving platter and drizzle with FRENCH PANTRY Traditional Balsamic Vinegar to finalize.
BONTIP: Feel free to substitute sun-dried tomatoes ( BONCOOK loves sun-dried tomatoes in olive oil)
