Tomato Bruschetti

Italian cuisine is among my favorite with its simplicity and yet masterful combination of nutrition elements. Today's recipe is emblematic of Italian cuisine and dates from the late 15th century.
I like this recipe because it allows your imagination to run wild. The bruschetti can be prepared in a variety of options including red peppers, tomatoes, vegetables, peas, proscutto and cheese. I will present you bruschetti with ripe tomatoes, fresh basil, dark balsamic vinegar, olive oil and garlic, all on toasted baguette. Writing these lines I wish to try them again.

1 - baguette
6-7 (700gr.) tomatoes
2 cloves - garlic
1 tablespoon - Olive oil
1 tablespoon - Dark balsamic vinegar
3-5 leaves - fresh basil

Cut the tomatoes into small pieces, add the finely chopped garlic, basil, balsamic vinegar, olive oil and salt and leave them aside to mix their flavors.
Preheat the oven to 200C, and while the oven is heated cut the baguette into 3 cm thick slices.  Rub the baguette slices with olive oil on both sides and a little salt. When the oven reaches 200C put the baguette slices and bake for 7-10 minutes (maybe more depending on oven) until they become golden brown. Remove the slices and leave them for a few minutes to cool down. Now you can put the tomato stuffing evenly and enjoy!


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