Elaina’s Tomato Bruschetta

Serves 4-6 people

• 5-6 medium tomatoes (or we like to use ugly tomatoes too!)

• 2-3 tablespoons of garlic-infused olive oil, plus more for coating and drizzling

• 2-3 tablespoons white balsamic vinegar

• Salt

• Pepper

• Parmesan cheese, grated

• Basil

• Leftover loaves of crusty bread (country bread or baguette bread works best)

1.      Chop tomatoes well (doesn’t have to be perfect or even close–just give it a good chopping) and toss with equal parts of garlic-infused EVOO and white balsamic vinegar; add basil, salt, and pepper to taste.

2.    Cut bread into thick slices (to your preference). Coat both sides of each slice with garlic-infused EVOO and salt and pepper. Sprinkle with grated Parmesan. 

3.    Broil until golden brown. Keep a close watch–they brown quickly!

4.    Top each slice with tomato mixture, drizzle with more garlic oil, and mangiare!

To make the garlic oil, add 1 cup of olive oil and 7-8 cloves of garlic to a small saucepan and turn heat to medium. (It should cook at a very soft simmer or boil and, depending on saucepan size, you may need to flip garlic cloves). Allow garlic to cook in oil until golden. Set aside to cool and then strain.

CHEF’S TRICK! Keep garlic for any preparation you want, such as spreading on bread for added depth and extra flavor.