Making a perfectly simple Bruschetta in Italy with ​⁠For Love & Lemons and Lynee #bruschetta #recipe

Tomato Bruschetta

Makes 4 bruschetta
Total: 20 minutes

Ingredients
• 10 cherry tomatoes, quartered
• 1 clove garlic, minced
• 6 fresh basil leaves, torn
• 2 tablespoons extra virgin olive oil
• 4 slices sourdough bread
• Sea salt and freshly cracked black pepper, to taste

Instructions
In a medium bowl, combine the quartered cherry tomatoes, minced garlic, torn basil leaves, and 1 ½ tablespoons of olive oil.
Season with salt and pepper to taste. Gently toss to coat. Let sit for 5-10 minutes so the flavors meld.
Lightly brush both sides of the sourdough slices with the remaining olive oil.
Toast in a grill pan, on a barbecue, or under the broiler until golden and crisp on both sides.
Spoon the tomato mixture evenly over each slice of bread.
Finish with an extra drizzle of olive oil and a little more fresh cracked pepper, if desired.

Best enjoyed while the bread is warm and crisp, and the topping is fresh.