Bruschetta and Herb Crostini

Bruschetta

Ingredients

6 Roma tomatoes, 1 1/2 lbs, diced
1/3 cup basil leaves, chopped
5 garlic cloves, divided
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/2 tsp black pepper
1/4 tsp black pepper
balsamic glaze (optional)

Directions

Core and dice tomatoes (or use a food chopper).
Drain any excess juice and transfer tomatoes to a medium bowl.
Stack basil leaves and roll them into a tube.
Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside.
Add remaining minced garlic to the mixing bowl with tomatoes. Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper.
Stir gently to combine and set aside to marinate for 15-30 minutes.
Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.

Herb Crostini

Ingredients

1 ciabatta bread loaf
3 tbsp extra virgin olive oil
1/3 cup shredded parmesan cheese

Directions

Preheat oven to 400˚F with a rack in the center of the oven.
Place toasts on a parchment-lined baking sheet.
Cut toasts into 1/2” thick slices.
Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts.
Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.

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