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Bruschetta Al Pomodoro
Bread with Tomatoes

PANTRY COLD STORAGE MARKET
Olive oil
Salt and pepper
Garlic Bread, sliced half inch thick
Heirloom tomatoes, sliced thin
Fresh basil
PANTRY
Olive oil
Salt and pepper
COLD STORAGE
Garlic
MARKET
Bread, sliced half inch thick
Heirloom tomatoes, sliced thin
Fresh basil

Toast the bread and scrape a clove of garlic over one side of each slice. Cut the tomatoes in half, and each half in thin wedges. Place it in a bowl and season with salt. Let it sit for 20 minutes. Pour the juice over the bread, add olive oil, place the tomatoes and basil, and serve.


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