In a large bowl, combine the chopped Roma tomatoes, minced garlic, olive oil, vinegar, honey, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. Top with the tomatoes on the fresh bread slices.
Or, if you like your bread crispy, on a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until lightly brown, remove from oven and flip the bread and brown the other side.Top with tomatoes (Bruschetta).
Serving Variations and Alternatives:
oTo Celebrate! The Red White & Blue Holidays:Add Pearl Mozzarella Balls and Substitute Purple Basil for Green Basil (it takes on the ‘blue' color).
oToss in hot spaghetti or gluten-free spaghetti to the Bruschetta recipe (with the Pearl Mozzarella Balls).The mozzarella will melt as it is tossed. Serve.
oFor a Gluten-free alternative:Use Gluten-free breads or Gluten-free wraps
oThe Bruschetta is great served as an appetizer or as a salad topper on grilled fish, chicken or steak.
oMakes a nice Pizza!Simply add to the pizza dough and bake.
oDouble, triple or quadruple the recipe for a crowd and serve the breads/crostini on the side. Guests can help themselves!
Author, Culinary Educator, Personal Chef Services, Public Speaker