Rustic Tomato Basil Bruschetta on Pumpernickel Recipe
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Rustic Tomato Basil Bruschetta on Pumpernickel
- 1 large tomato, seeded and finely diced
- hand full of basil leaves (I took about 20 since basil is in abundance in the garden)
- 1 small clove garlic, minced
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- pinch sea salt
- Pumpernickel loaf sliced 1/2" thick
- olive oil
preheat oven to 450-degrees
combine tomato, basil, garlic, 1 tsp olive oil, vinegar and salt in a bowl and mix thoroughly.
brush one side of each slice of bread and toast in oven, oil-side down, for five minutes.
Remove bread from oven, turn over and top with tomato-basil mixture.
Return to oven for an additional two minutes.
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