Tomato Basil Bruschetta - Finding Joy in My Kitchen*  

4 roma tomatoes

4-5 garlic cloves, minced

3 tsp. basil (dried)

1/2 T olive oil

sea salt

French baguette

Combine diced tomatoes, basil, garlic and olive oil in a large bowl.  Stir to mix the flavors.  

Then, cover and refrigerate for a minimum of 2 hours.  

Preheat the oven to 400.  Meanwhile, slice the baguette into slices about 1 inch thick.  

Place the bread onto a cookie sheet.  

Lightly brush olive oil onto the bread (both sides) and return the bread to the cookie sheet.  

Then, top with the tomato, garlic, basil mixture.  

Grind some sea salt (and pepper, if desired) over the top of the bruschetta.  

Toast the bruschetta in the oven for 10-15 minutes, until slightly toasted.  


*Adapted from Jessika @ Oregon Kraisers