Tomato bruschetta

• 6 Italian tomatoes, diced small
• ⅓ cup fresh basil, chopped
• 5 garlic cloves, finely minced
• 1 tbsp (15 ml) balsamic vinegar
• 2 tbsp (30 ml) extra virgin olive oil
• ½ tsp (2.5 ml) sea salt
• ¼ tsp (1 ml) black pepper

• 1 baguette
• 3 tbsp (45 ml) extra virgin olive oil
• ½ cup (50 g) grated parmesan
• Italian seasoning, to taste

Tomato topping

• Cut the tomatoes and drain excess juice. Transfer to a medium bowl.
• Add basil and garlic to the tomatoes.
• Season with olive oil, balsamic vinegar, salt and pepper. Mix gently and let macerate 5 to 10 minutes maximum.

Croutons

• Preheat oven to 400°F (200°C), rack in center. Slice the baguette diagonally into ½ inch (1 cm) slices.
• Arrange slices on a parchment-lined baking sheet. Drizzle generously with olive oil and brush. Sprinkle with Italian seasoning and parmesan. If your spice blend isn’t salted, add a pinch of salt.
• Bake 5 minutes, then broil on high 1 to 2 minutes, until edges are golden. Watch closely, it burns fast.
• Drain excess juice from tomato topping. Top croutons generously and serve immediately.