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8 Roma tomatoes seeded, and finely diced.
3 Garlic cloves finely chopped.
5 Tablespoons extra-virgin Olive oil.
2 Tbsp. Balsamic Vinegar.
3 Tbsp. fresh Basil, finely chopped.
¾ tsp. Salt
½ tsp. Pepper
1 baguette, 2 ½ -3 inches in diameter, cut in about 20, ¼ inch slices.
3 whole Garlic clove
In a large bowl add, the tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Stir the ingredients until well mixed and let them rest at room temperature for about 30 minutes.
Toast both sides of the bread slices under the broiler until well browned .
When the slices are cool enough to handle rub them on both side with the garlic cloves.
Top each slice with a heaping teaspoon of the tomato mixture. Place the bruschetta on a tray and serve it to your guests.
©2013 Nick Stellino Productions