Bruschetta

• 1 Loaf French baguette, sliced 1/2 inch thick
• As needed Extra virgin olive oil
• 1 Clove Garlic
• 2 pounds Roma tomatoes
• To taste BLENDABELLA Tuscan
• To taste Coarse kosher salt and freshly ground black pepper
• To taste Fresh basil leaves, finely chopped

Instructions

1. Cut the tomatoes in half and scoop out the seeds.
2. Chop the tomatoes.
3. In a medium bowl, combine the chopped tomatoes and BLENDABELLA Tuscan.
4. Season to taste with salt and pepper.
5. Preheat the broiler to high.
6. Arrange bread slices in a single layer on a baking sheet and brush both sides lightly with olive oil.
7. Broil until lightly browned, about 3 minutes per side.
8. Immediately after removing from the bread from the oven, slice the garlic clove in half and rub each slice of bread with the cut side.
9. Spoon the tomato mixture onto the bread slices and sprinkle chopped basil over the top.