Tomato Basil Bruschetta

Jason LaBarge and KGH


3 small fresh tomatoes, seeded and diced

2 TBSP julienned fresh basil

1 TBSP finely chopped shallot or onion

2 TeaSp minced garlic

2 TeaSp Extra Virgin Olive Oil

1 TeaSp balsamic vinegar

Pinch of Salt

Black Pepper to Taste

1/2 of a sourdough or regular French Baguette

2 garlic gloves peeled, cut in half


1. In a medium bowl, mix together the tomatoes, basil, shallot, garlic, olive oil, vinegar, salt and pepper.  Cover and place in the refrigerator.

2. Slice the Bread on the diagonal to make 20 1/2 inch slices.  Lay the bread flat on a large sheet pan and spray lightly with nonstick cooking spray.

3. When ready to serve, preheat the oven to 425 F. Bake for 5 minutes or until lightly brown.  Remove bread from oven and rub the sliced garlic across the surface of the crostini.  Spoon 1 TBSP of the tomato topping on each slice and serve.