Bruschetta
Classic bruschetta recipe made with garlic infused olive oil, roma tomatoes, basil, and served on gluten-free bread.
Ingredients
- 5-6 Roma tomatoes
- 2 garlic cloves minced
- 8 basil leaves
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1 loaf rustic bread or baguette
Instructions
- Cut tomatoes into small chunks. Toss tomatoes with salt and place in a colander for at least an hour or two. This will help remove excess water from the tomatoes.
- In a small pan, heat olive oil and minced garlic cloves for about 5 minutes. Remove from heat to cool while tomatoes are draining.
- Roll the basil leaves together and cut them into ribbons.
- Strain garlic pieces from cooled olive oil. In a large bowl, stir in basil and olive oil into strained tomatoes.
- Slice and toast bread for 3-5 minutes. Serve bruschetta with warm bread.
- Refrigerate for up to 3 days.