Nickel Allergy Friendly Party-Style Tomato Basil Bruschetta
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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
Ingredient noteHerbs 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.
- 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)
- 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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