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Tomato and Basil Bruschetta

on ACE White Baguette

Tomato Bruschetta

The ripest of summer tomatoes mingled with a little olive oil, a little garlic and a fragrant hit of fresh basil on toasted baguette. Perfect in its simplicity.

Serves: 6

Ingredients

  • 6 ripe plum tomatoes
  • 2 cloves garlic, minced
  • ½ cup (120 mL) sweet onion, finely diced
  • 2 Tbsp. (30 mL) extra virgin olive oil
  • 2 tsp. (10 mL) balsamic vinegar
  • 12 large basil leaves, chiffonade
  • 1 tsp. (5 mL) maldon salt
  • ½ tsp. (2.5 mL) freshly ground black pepper
  • 1 ACE Bakery White Baguette

Instructions

  1. Preheat the oven to 450°F (230°C).
  2. Slice the tomatoes in half and scoop out seeds. Chop the tomatoes into a fine dice and place in a large bowl. If they are extra juicy, you can let them drain for a minute in a sieve. Stir in the garlic, onion, olive oil, balsamic, basil and salt and pepper.
  3. Slice the baguette on the diagonal into ½" (1.25 cm) thick slices. Place on a baking sheet and toast in the oven for 5 or 7 minutes until crisp and the edges are just beginning to brown.
  4. Serve the bruschetta mixture in a bowl along with the warm baguette toasts for people to top themselves so the bread stays crisp.

This recipe is from ACE Bakery.