Eosinophilic Esophagitis Friendly Classic Tomato Bruschetta with Basil
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Learn more →Ingredients
6 servings
For the tomato topping
- 1 ½ lb ripe roma or vine tomatoes (about 5–6 medium), cored and seeded
- ¼ cup fresh basil leaves, thinly sliced
- 3 tbsp extra-virgin olive oil
- 1 tsp red wine vinegar
- ½ tsp flaky sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
For the bread
- 1 baguette or rustic italian loaf, cut into 12 slices about ½ inch thick
- 3 tbsp extra-virgin olive oil
- 2 large garlic cloves, peeled and halved
Instructions
- 1
Dice the seeded tomatoes into roughly 1/4-inch pieces and transfer to a mixing bowl. Add the basil, 3 tbsp olive oil, red wine vinegar, flaky salt, and black pepper. Toss to combine, then let the mixture sit at room temperature for 15 minutes, until the tomatoes release some of their juices and the flavors meld.
- 2
While the tomatoes rest, heat a grill pan over medium-high heat, or position an oven rack 4–5 inches from the broiler element and preheat the broiler. Brush both sides of each bread slice with the remaining 3 tbsp olive oil.
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