Tomato Bruschetta

  • Servings: 2


3 to 4 medium ripe tomatoes, at room temperature (1/2 pound or 225 g)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
6 basil leaves, thinly sliced
Six 1/2-inch thick slices Italian or French bread
2 cloves garlic, peeled and left whole


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