Tomato Bruschetta

Ahh, vine-ripened tomatoes combined with fresh herbs and topping buttery, crispy baguettes for a juicy bite of summer you'll crave with your favorite iced tea, white wine, or sangria.

Tomato Bruschetta is super easy to whip-up, too. A platter of these + your favorite hat = a perfect equation that translates into fresh air, sunshine and exceptional flavors.

Essentials

6 Vine-Ripened Tomatoes, diced

2 T Extra-Virgin Olive Oil

6 Cloves Garlic, finely minced

2 T Alessi Balsamic Vinegar

1 T Champagne Vinegar

4 Mint Leaves

4 Oregano Leaves

14 - 18 Whole Basil Leaves

1 Tsp Sea Salt

1 Tsp Black Pepper

8 T Butter

1 Whole Baguette

Directions

1. In a small skillet over medium heat, add olive oil and sauté garlic until golden brown; pour garlic into a small bowl and set aside to cool.

2. Stack the herb leave and roll them up tightly; finely chop.

3. In a large bowl, add tomatoes, sautéed garlic and garlic oil, herbs, vinegars and seasonings; toss well.

4. Cover with plastic wrap and refrigerate for one hour.

5. Melt the butter in a small saucepan.

6. Slice the baguette diagonally into one inch slices to create small baguettes; brush the baguettes with melted butter and toast in a warm skillet.

7. Spoon chilled tomato mixture generously over baguettes and serve!

Consider adding fresh, water-packed mozzarella, fresh goat cheese, sautéed mushrooms or truffle honey to your tomato mixture.

xo, Melissa