Heirloom Tomato Bruschetta

Yummy bread, good quality olive oil, cracked pepper, salt, garden grown basil, garlic Do you know where Im going with this?
Bruschetta.
My variation of an Italian classic.

Ingredients

Heirloom tomatoes 2 Large
Garlic cloves 6
Olive oil 1 1/2 Tablespoon , divided
Salt To Taste
Pepper To Taste
Bread slices 4
Basil 1 Tablespoon , chiffonade

Directions

GETTING READY

1. Preheat oven to 350 degrees F.

MAKING

2. Drizzle head of garlic with 1/2 t olive oil and wrap in foil. Bake for 45-60 minutes at 350F.

3. Toss half of the tomatoes with 1/2 T olive oil, and some salt and pepper. Place on garlic baking sheet. Bake for 20-30 minutes.

4. Place bread in oven. Bake for 10-15 minutes or until slightly crispy and toasty.

5. Remove garlic and tomatoes from oven to cool slightly.Mash garlic.

6. Rub the raw clove of garlic on the toasted bread. Top with mashed garlic.

7. Top with alternating slices of raw and roasted tomatoes.

SERVING

8. Sprinkle with basil and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 285Calories from Fat 119

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 501 mg20.88%

Total Carbohydrates 36 g12%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet