Bruschetta with Roma Tomatoes
For extra flavor, add 3 or 4 chopped capers to the tomato mixture before broiling the second time.
INGREDIENTS | SERVES 4–6
- 1 garlic clove
- 1 baguette
- 1 Roma tomato
- ¼ cup olive oil
Smash the garlic clove, peel, and cut in half. Wash the tomato, remove the stem, and finely dice.
Cut the baguette into ½-inch slices. Broil one side of each of the slices.
Rub the garlic over the toasted side. Spread the diced tomato over the other side and drizzle with a bit of olive oil.
Return to the oven and broil the untoasted side.
