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Buca Di Beppo Bruschetta

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Serves/Makes: 5
Ready in: < 30 minutes

1 pound Roma tomatoes, seeded and diced in 1/4-inch cubes

1 1/2 cup diced red onions

8 cloves garlic, crushed or minced

1 teaspoon salt, or to taste

2 ounces olive oil

1 teaspoon ground black pepper

1 cup minced fresh basil

1 long loaf French or Italian bread

3 ounces garlic olive oil

Preheat the oven broiler.

Combine the tomatoes, red onion, garlic, salt, pepper, olive oil, and basil in a bowl and mix gently.

Slice the bread into 1/2-inch thick slices and place on a rimmed baking sheet. Brush one side of the sliced bread pieces with the garlic olive oil. Place the bread in the oven and broil just until lightly browned.

Remove the toasted bread pieces from the oven. Top each with some of the tomato mixture.

Serve the bruschetta immediately.

Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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