There are a few things that will always make me think of my grandma Mimi- homemade preserves, fresh crepes, the famous buche de noel and of course bruschetta. She is a marvel in the kitchen, she takes the simplest ingredients and whips together the most delicious food. She is the inspiration behind my cooking, having been so from the start.
2 garlic cloves
3/4 tablespoon apple cider vinegar
2 tablespoons olive oil
2 vine ripe tomatoes, diced into bite sized pieces
1 tablespoons basil, minced
Hefty pinch of coarse salt
1/2 baguette or GF alternative, cut into 1/2 pieces
Using the back of your knife, smash the garlic. Remove the skin from the smashed clove before giving it a rough dice through.
In a bowl whisk together the vinegar and olive oil. Add the garlic to the bowl along with the diced tomatoes, basil, and a pinch of coarse salt. Place the bowl in the refrigerator to allow the flavors to marinate for a minimum of 30 minutes.
Place the baguette slices on a dry baking sheet and place in the oven, leaving the oven door ajar, broil until the tops are crispy and golden brown, no more than a minute or two.
Remove the toasted banquette slices from the oven and top with the tomatoes, drizzle with a little sauce from the bottom of the bowl and serve immediately.
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