Heirloom Tomato Bruschetta

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What You Will Need:

5 Heirloom Tomatoes, diced

1 Bunch Fresh Basil, chopped

1 Whole Garlic, roasted

1 Loaf of Fresh Ciabatta Bread, sliced (Ciabatta bread is also called Slipper bread)

2 Tbsp Olive Oil

2 Tbsp Balsamic Vinegar

1 tsp Sea Salt

1 tsp Cracked Black Pepper

* I was very LUCKY to have been given a gift of Black and White Truffles, so I used a white one that I shaved on top of the bruschetta. It was Delicious, but Not at all necessary.

*Directions

Prep your Mis en place

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Heat your oven to 400.

Cut the top of the whole garlic off and drizzle with 1 Tbsp olive oil, wrap in foil and roast for 20 minutes or until soft. (The smell of the roasted garlic is amazing!)

Place the sliced Ciabatta bread on a cookie sheet and bake at 400 for 10 minutes. You want it to be crisp like a crouton.

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After the bread is toasted, with a paper towel squeeze the garlic till it starts to ooze out then rub it on the toasted bread.

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In a glass bowl add the heirloom tomatoes, basil, salt, and pepper. Mix well

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Assemble your Bruschetta:

Ciabatta bread, smeared garlic, tomato basil mixture, drizzle of olive oil, and balsamic vinegar. (Truffle shavings if you have them)

3 slices is a serving:

184.9 cals, 3.4 G fat, 32.2 G carbs, 2.2 G fiber, 6 G pro, 3.5 G sugar

* Interesting information:

Bruschetta means “to roast over coals”. In Italy, olive growers would roast the Ciabatta to use for testing out their olive oil.

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