Nickel Allergy Friendly Tomato Bruschetta

Total time33 min

Prep time15 min

Cook time8 min

Nickel Allergy Friendly Tomato Bruschetta

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Ingredients

4 servings

For the topping

4 medium ripe tomatoes (about 1 ½ lb), cored and diced into ¼-inch pieces
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.
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 tbsp balsamic vinegar
½ tsp salt
¼ tsp black pepper

For the crostini

8 slices whole-grain bread, cut ½-inch thick
1 clove garlic, halved

Instructions

1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high.
2
In a mixing bowl, combine the diced tomatoes, minced garlic, basil, 2 tbsp of the olive oil, balsamic vinegar, salt, and black pepper. Stir to combine, then set aside to macerate for 10 minutes so the tomatoes release their juices.

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