bruschetta

Active Time 20 min

Ingredients:

1-6 oz mini Ciabatta loaf

¼ cup olive oil, divided

2 fresh whole garlic cloves, peeled and divided

1 fresh beefsteak tomato, diced

¼ cup red onion, peeled and diced

3 fresh basil leaves, finely chopped

¼ tsp salt

¼ tsp ground black pepper

Directions:

Preheat oven to 400 degrees. Cut the Ciabatta loaf into slices. Drizzle 2 tbsp of olive oil over the bread slices to evenly coat on both sides. Slice a garlic clove in half, and rub the cut side over the oiled bread slice on both sides. Place prepared bread slices on a baking sheet. Toast the bread until lightly browned around the edges, about 3 minutes on each side.

Meanwhile, make the bruschetta. Add the tomatoes, onion, basil, salt and pepper to a small mixing bowl. Mince the remaining garlic clove into the bowl. Drizzle 2 tbsp of olive oil over the tomato mixture and toss to combine. Transfer to a serving bowl and spoon onto toasted bread slices to serve. Serves 2-4.