This is an easy recipe that is perfect for your summer dinner and busy schedule!
For the toast you will need:
- 1 fresh baguette cut into 1/2 inch slices
- olive oil
- 3 cloves of garlic
For the tomato and white bean topping you will need:
- olive oil
- 6 garlic cloves
- 1 1/2 pint of cherry tomatoes
- 1 can of white beans, drained and cleaned (15 oz)
- 1 tbsp of balsamic vinegar
- 1/4 cup of chopped basil leaves
- 1/8 tbsp kosher sale
- 1/8 tbsp ground black pepper
Instructions for toast:
Heat oven to 425 degrees fahrenheit. Brush a thin layer of olive oil to a cookie sheet. Add the 1/2 inch slices of bread to the sheet and brush another thin layer of olive oil to the tops of the bread. Cook bread in the oven until the edges are a light brown (about 5 minutes). When done cooking, take cookie sheet out of the oven and let toast cool. While still warm, rub a cut piece of garlic over each slice to add flavor (yummmm…. garlic).
Instructions for topping:
In a small sauce pan, add a layer of olive oil, enough to cover the base of the entire pan. Cut the six pieces of garlic into small chunks and add to sauce pan once heated. Stir garlic and olive oil until garlic becomes a light brown color and feels soft (be careful not to over cook). When done, move garlic and oil to a separate bowl to cool (be aware that the oil is still hot and will continue to cook garlic after it has left the sauce pan).
Next cut cherry tomatoes in half and throw into a medium bowl. Add in rinsed white beans, balsamic vinegar, basil leaves, salt, and pepper. When olive oil and garlic has cooled, add to the mix. Mix this up well and serve over your toast!
Tah-dahh!!! You have your very own tomato and white bean bruschetta!! Enjoy!!