Name: Bruschetta
Ingredients: ½ cup Witten's Roma plum Tomatoes; 2 tbsp diced red onion; 1 large clove garlic, minced; 2 tbsp chopped fresh basil; 2 tbsp olive oil; ½ tsp red wine vinegar; ¼ tsp salt; dash of ground black pepper; ½ loaf French baguette or crusty Italian bread (5-7 slices); ¼ tsp garlic salt; 2 to 3 Sprigs Italian parsley

½ cup Witten's Roma plum Tomatoes

2 tbsp diced red onion

1 large clove garlic, minced

2 tbsp chopped fresh basil

2 tbsp olive oil

½ tsp red wine vinegar

¼ tsp salt

dash of ground black pepper

½ loaf French baguette or crusty Italian bread (5-7 slices)

¼ tsp garlic salt

2 to 3 Sprigs Italian parsley

Combine the tomatoes, red onion, garlic, and basil in a medium bowl.

Add 1/2 tablespoon of oil, vinegar, salt, and pepper and mix well.

Cover the bowl and let it sit in the refrigerator for at least 1 hour.

When ready to serve, preheat broiler and slice the baguette in 1-inch slices on a 45-degree angle to make 5 to 7 slices of bread.

Combine remaining 1 1/2 tablespoons oil with the garlic salt.

Brush entire surface of both sides of each slice with olive oil mixture.

Broil slices for 1 1/2 to 2 minutes per side, until surface starts to brown.

Arrange bread like wheel spokes on serving plate.

Spoon the chilled tomato in neatly onto bread slices where they meet at the center of the plate. Garnish with cilantro.

Ingredients