BRUSCHETTA

We ate this almost every day when we were in Italy, so of course had to come home and recreate it! We took a cooking class while we were in Florence and the chef taught us how to make the most perfect bruschetta! Its so easy!

INGEDIENTS:

• 2-3 tomatoes (enough for two or three pieces of bruschetta)

• salt

• 1 garlic clove - minced

• 4-5 basil leaves

• extra virgin olive oil (the better the quality the better the bruschetta!)

• bread - for this recipe we used Fresh Market’s Rosemary Sea salt Sourdough(highly recommend)

• balsamic - I drizzled this on top at the end but not necessary!

INSTRUCTIONS:

1. Wash tomatoes and cut out the core. Then dice into small squares.

2. Mince your garlic clove

3. Add olive oil, diced tomatoes, minced garlic, and basil in a bowl

4. Mix well and then let marinate for 30min to an hour. The longer the better!

5. Lightly toast your bread in the oven while marinating

6. After it’s done marinating spoon out and add on top of bread

7. Enjoy!