Rye Free Tomato Bruschetta

Total time33 min

Prep time15 min

Cook time8 min

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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
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
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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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