This garden bruschetta elevates one of my favorite summertime treats into a delectable dish that is hard for almost anyone to resist!
Cherry tomatoes | 250 Gram , halved (red and yellow) | |
Garlic | 3 Clove (15 gm) , mince | |
Chiffonade basil | 6 | |
Balsamic vinegar | 1/2 Tablespoon | |
Olive oil | 2 Tablespoon | |
Kosher salt | 1/2 Teaspoon | |
Freshly ground black pepper | 1/4 Teaspoon | |
Baguette slices | 6 |
MAKING:
1. Heat oil in a Skillet on medium heat.
2. Stir in garlic, allow to cook for 1 minute.
3. Remove from heat and pour into mixing bowl and allow to cool.
4. Add tomatoes, Balsamic vinegar, salt, Pepper and Basil.
5. Toss to combine.
6. Cover and chill for 1 hour.
SERVING:
7. Serve with toasted baguette slices.