Eosinophilic Esophagitis Friendly Easy Bruschetta
Total time33 min
Prep time15 min
Cook time8 min
4.7(20)
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Learn more →Ingredients
6 servings
For the crostini
- 1 baguette, cut into ½-inch slices (about 18 slices)
- 3 tbsp olive oil, divided
- 1 clove garlic, peeled and halved
For the topping
- 1 ½ lb ripe roma tomatoes (about 5–6 tomatoes), seeded and finely diced
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves, thinly sliced
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet and brush the tops with 2 tbsp of the olive oil.
- 2
Bake for 7–9 minutes, until the edges are golden and the tops feel firm and crisp when pressed lightly. Remove from the oven and immediately rub the top of each slice with the cut side of the halved garlic clove.
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