Tomato & Basil Bruschetta

prep time:: 15-20 minutes
cook time:: 10-15 minutes for baguettes
total time:: 20 minutes

Makes 24 bites

This recipe comes from “Williams-Sonoma Hors D’oeuvre” and a quick appetizer for when people come over.....which will happen often after you have the baby.

ingredients

8 small, ripe tomatoes, peeled if desired and cored
2 small or 1 large garlic clove, minced
Sea salt and freshly ground pepper
2 Tbsp extra virgin olive oil
10 fresh basil leaves
24 thin baguette slices
Olive oil for brushing

directions

1
Halve the tomatoes crosswise and gently squeeze out the seeds. Use a small spoon to scoop out any remaining seeds. Cut the tomato flesh into 1/4 inch dice, discarding any tough, pale flesh near the core end. In a bowl, combine the tomatoes, garlic, 3/4 teaspoon sea salt, 1/4 teaspoon pepper and olive oil. Toss to coat evenly, adding a little more olive oil if the mixture appears dry. Taste for seasoning and let stand at room temperature for 30 minutes or up to an hour to allow flavors to marry.
2
Preheat the oven to 350 F. Stack the basil leaves in a neat pile and roll into a cigar shape. Thinly slice the “cigar” crosswise. Add the basil to the tomato mixture and toss to combine.
3
Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Bake until golden, 10-15 minutes. Let cool, then transfer to serving platter and top each slice with 1 tablespoon of the tomato mixture. Serve at once.

Source: Sarah Ollenburger