Ingredients:
2 Tbsp fresh garlic, chopped
2 Tbsp fresh basil, chopped
1 1/2 cups vine-ripened cherry tomatoes (I use Nature Sweet and the whole bag works perfect)
2 Tbsp + 1/8 cup olive oil, divided
1 1/2 tsp + 1 Tbsp kosher salt, divided
1/2 tsp fresh cracked pepper
Sliced sourdough bread
Directions:
Add garlic and basil to small bowl.
Slice tomatoes in half. Using a small paring knife, scoop out the seeds, then chop the tomatoes and place in bowl.
Add 2 Tbsp olive oil, 1 1/2 tsp kosher salt and 1/2 tsp pepper, mix and chill until ready to serve.
Slice bread into squares.
Sprinkle 1/8 cup olive oil over the bread. You can use a basting brush or a paper towel to help coat the bread evenly with the oil.
Bake in oven at 350° for 10-12 minutes or until golden brown. Sprinkle with remaining 1 Tbsp kosher salt immediately after removing from oven. Serve with bruschetta.
NOTE: I have also used roma tomatoes and it does not produce near the great flavor, so now I only use the cherry tomatoes.
Chopping Basil:
The easiest way to chop basil is to lay it one on another.
Then gently roll the leaves.
Slice thin in a julienne style and then give the slices a good rough chop. So easy!
Tomorrow I will post a lovely baked tilapia with a lemon dill sauce that is to DIE for! So look out for that one!!! Also working on another inspiration board.
