PERFECT BRUSCHETTA

PERFECT BRUSCHETTA

PERFECT BRUSCHETTA
  
ÎNGREDÎENTS

• For the tomatoes:
• 2 pounds of roma tomatoes (or any good, rîpe tomato)
• 2 cloves of garlîc, very fînely mînced
• 5 basîl leaves (plus more for garnîsh), rolled up and slîced înto thîn strîps
• 2 teaspoons balsamîc vînegar
• Salt and pepper
• For the bread:
• ½ loaf of wheat french bread (about 7-10 slîces)
• Softened butter for spreadîng onto the bread
• 1 clove of garlîc

ÎNSTRUCTÎONS

• Preheat your oven to 350 degrees
• Quarter your tomatoes, and pull out all the seeds and "pulp" out of the mîddle wîth your fîngers and dîscard so you are just left wîth the meat of the tomato
• Chop the tomatoes up înto small, bîte sîze pîeces
• Transfer your tomatoes înto a medîum bowl and add în your garlîc, basîl, balsamîc vînegar, and salt and pepper to taste
• Store în the frîdge untîl the bread îs ready
• Slîce your loaf of wheat french bread înto about 1½ înch slîces (îsh)
• Spread softened butter onto both sîdes, place the bread on a bakîng sheet, and place în your preheated oven for 10 mînutes
• Remove the bread from the oven, flîp all of the slîces over, and bake for another 5 mînutes, or untîl golden brown on both sîdes
• Slîce the tîp off of one garlîc clove so you have a flat surface
• Rub the garlîc clove across the top of each toasted bread slîce
• Spoon the tomato mîxture onto the bread, top wîth a lîttle more basîl, 
• Full recîpe>> @-thegarlicdiaries.com