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Garelick & Herbs Tomato Basil Bruschetta

1 large french baguette
2 oz. chopped garlic
4 oz. extra-virgin olive oil
30 whole basil leaves
12 ripe tomatoes, finely chopped
2 oz. balsamic vinegar
1 t. salt
1/2 t. black pepper
1 oz. chopped basil

Cut baguette into 30 slices, each 1/4-inch thick. Place them on a baking tray and bake until golden brown in a 350�F. oven.

Saute 1 ounce chopped garlic with 2 ounces extra-virgin olive oil. Brush on toast.

Then place a whole basil leaf on each piece of toast.

In a mixing bowl, combine chopped tomatoes, vinegar, salt, pepper, chopped basil and remaining garlic and oil. Carefully top each bruschetta with the tomato mixture.

Serve at room temperature soon after preparing.

Makes 30 bruschetta, 10 servings.
 

    
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