Bruschetta
Active Time: 10 minutes
Total Time: 50 minutes
6-10 servings
- Flexiflat
- Medium Perforated Baking Sheet
- FRENCH PANTRY Sel Gris
- EVOO
- Eco-chop
- FRENCH PANTRY Traditional Balsamic Vinegar
boncook.com
Ingredients
- 4 large tomatoes
- 6 roman tomatoes
- 6 small heirloom tomatoes (or 1 qt cherry tomatoes)
- 4 cloves of garlic peeled and chopped
- ½ cup EVOO
- 1 small bunch of fresh thyme sprigs (or equivalent of 3 tbsp stripped)
- FRENCH PANTRY Sel Gris
- FRENCH PANTRY Pepper of your choice
- 1 or more French baguette
- FRENCH PANTRY Traditional Balsamic Vinegar to decor
Instructions
- Preheat oven to 425°F. Place Medium Bonmat on a Medium 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, thyme, salt, and pepper.
- Place over slices of bread and bake for 40 minutes or until the tomato’s skins are slightly brown, softened and some have burst, and toast is brownish.
- Place on serving platter and drizzle with FRENCH PANTRY Traditional Balsamic Vinegar to finalize.
