1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
16 slices (1/2 inch thick) baguette (about 6 oz), toasted
1. In medium bowl, mix tomatoes, basil, olive oil and garlic.
2. Spoon mixture onto toasted bread slices. Serve immediately.
High Altitude (3500-6500 ft): No change.
Notes:
Of course bruschetta would taste better with fresh tomatoes but since this is an easy fast recipe I thought the canned ones worked just fine. Just drain them as much as possible so not runny. I added a little mozzarella cheese to the tops and baked until melted. I will definitely make this again.
Good recipe, but I like to use fresh ingredients, roma tomatoes are the best instead of canned, and add salt & pepper and a drizzle of balsamic vinegar and it will be the best bruschetta you've ever had!!!
