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Tomato Bruschetta

Tomato Bruschetta

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 large ripe red tomatoes (about 1 1/4 pounds), cored, seeded,
  • and diced
  • 1/2 cup extra-virgin olive oil, divided
  • 1/2 cup coarsely chopped fresh basil
  • 2 Tablespoons peeled and diced red onion
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon balsamic vinegar
  • Salt and pepper, to taste
  • 12 slices crusty French bread, cut diagonally, about 3/4-inch thick

Directions

  1. Preheat grill to medium-high.
  2. In medium bowl, combine the tomatoes, 2 Tablespoons of the olive oil, basil, red onion, garlic, vinegar, salt, and pepper. Cover and let stand at room temperature for at least 30 minutes but not
    longer than 2 hours.
  3. Brush both sides of bread slices with remaining olive oil; place on the grill. Grill for 4 to 5 minutes or until the bread is lightly toasted and golden on both sides, turning once.
  4. Stir tomato mixture; top each bread slice with about 1 1/2 tablespoons of the tomato mixture. Serve immediately.

Serves: 6-8

 

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