Eosinophilic Esophagitis Friendly Party-Style Tomato Basil Bruschetta
Total time45 min
Prep time20 min
Cook time10 min
4.6(21)
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Learn more →Ingredients
12 servings
For the crostini
- 1 french baguette (about 18 inches), cut into ½-inch slices
- 3 tbsp extra-virgin olive oil
- 1 clove garlic, peeled and halved
For the topping
- 2 lbs ripe roma tomatoes (about 8 medium), seeded and finely diced
- ½ cup fresh basil leaves, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- ¾ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For serving
- ¼ cup freshly grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a large baking sheet and brush the tops lightly with the 3 tbsp olive oil.
- 2
Bake for 8–10 minutes, until the slices are golden at the edges and crisp through the center. Remove from the oven and immediately rub the top of each slice with the cut side of the halved garlic clove. Set aside to cool slightly.
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