Big Rock


May 12, 2017



8 large tomatoes, finely diced
3 large shallots, diced
3 tbs garlic, chopped
1 cup basil, sliced in a chiffonade
2 tbs olive oil (or use basil flavoured olive oil, if you have it)
Salt and pepper to taste
1 baguette


In a large bowl, combine the tomatoes, shallots, garlic, basil, olive oil, salt and pepper. Toss until evenly combined. Set aside for a minimum of 30 mins for the flavours to combine. This can be made up to 6 hours ahead.

Prior to serving, set your oven (or a toaster oven will work) to broil. Cut the baguette into diagonal 1/2 inch slices. Arrange slices on baking sheet and toast in oven. Watch carefully so they don’t burn. Flip slices once lightly toasted on top (pale brown in colour) to toast the other side.

To assemble, top each crostini toast with 1-2 tbs of bruschetta mixture.

Serve immediately.

Serves 6-8.

Recipe courtesy of Wine, Food & Friends.