Nickel Allergy Friendly Easy Bruschetta

Total time33 min

Prep time15 min

Cook time8 min

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Ingredients

6 servings

For the crostini

1 baguette, cut into ½-inch slices (about 18 slices)
Breadsmith French Baguette
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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