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Bruschetta

A quick and classic go-to appetizer

INGREDIENTS

Servings: 6
Heirloom cherry tomatoes
1
cup
French bread baguette
1
Basil, torn
4
leaves
Extra virgin olive oil
5
tbsp
Kosher salt
2
pinch
OVEN TEMP: Low/Low
TOTAL TIME: 20 mins
COPY TO CLIPBOARD

DIRECTIONS

  1. Preheat Carbon oven to low/low
  2. Slice the tomatoes and add to bowl. Gently toss with olive oil, basil and salt. Set aside.
  3. Slice the baguette lengthwise and slide into the Carbon oven, crust side down and roast until golden brown and crisp.
  4. Rub the surface of the baguette with the garlic clove.
  5. Slice the bread into 1 ½ inch slices and top with tomato basil mixture. Serve at room temp.
Chef's note

For the best results use as fresh of ingredients as possible.

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