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Bruschetta with Tomato & Basil a la Marina

  • Yield: 4 1x


At the height of the tomato season, you must make bruschetta and serve it on crostini. Enjoy!



  • 2 large garlic cloves, cracked away from skin
  • 2 Tbsp. extra-virgin olive oil
  • 3 medium tomatoes, halved and chopped
  • 20 fresh basil leaves
  • Coarse salt to taste
  • Pepper to taste
  • Crostini


  1. Chop garlic and tomatoes and place in a small bowl.
  2. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with the tomatoes and garlic.
  3. Drizzle in 2 Tbsp. olive oil to the tomatoes. Gently toss to coat.
  4. Serve with crostini. Enjoy!

For the Crostini

  1. 1 baguette, sliced
  2. Olive oil (I used oil flavored with herbs)
  3. Brush the bread with the oil.
  4. Put into 375° oven for about 10 minutes or until golden brown.

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