Bruschetta with Tomato & Basil a la Marina
At the height of the tomato season, you must make bruschetta and serve it on crostini. Enjoy!
2 large garlic cloves, cracked away from skin
2 Tbsp. extra-virgin olive oil
3 medium tomatoes, halved and chopped
20 fresh basil leaves
Coarse salt to taste
Pepper to taste
Chop garlic and tomatoes and place in a small bowl.
Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with the tomatoes and garlic.
Drizzle in 2 Tbsp. olive oil to the tomatoes. Gently toss to coat.
Serve with crostini. Enjoy!
For the Crostini
1 baguette, sliced
Olive oil (I used oil flavored with herbs)
Brush the bread with the oil.
Put into 375° oven for about 10 minutes or until golden brown.