Garden-fresh tomato bruschetta
2 medium clove(s)
10 oz, cut on diagonal into 24 slices
3 medium, (about 1 1/4 pounds), diced
1 cup(s), loosely packed, chopped
Uncooked red onion(s)
¼ cup(s), chopped, finely chopped
Extra virgin olive oil
- Preheat oven to 375°F. Coat large baking sheet with nonstick spray.
- Slice 1 garlic clove in half. Rub cut sides of garlic over one side of each bread slice; place bread on baking sheet and spray lightly with nonstick spray. Bake until lightly browned, flipping once, 8−10 minutes. Place bread on wire rack to cool.
- Meanwhile, mince remaining garlic clove. Combine tomatoes, basil, onion, oil, vinegar, salt, pepper, and minced garlic in large bowl and toss. Let sit 10 minutes for flavors to blend. Spoon tomato mixture evenly onto bread slices.
- Serving size: 1 bruschetta