Bruschetta

1. Preheat oven to 425°F. Place BonMAT on a Perforated Baking Sheet.
2. Slice French baguette, brush with EVOO, and place on BonMAT.
3. 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.
4. 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.
5. 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)

Enjoy Cooking and Baking from our BONCOOK kitchen to yours!