This simple bruschetta has become an anticipated dish at the Oregon Olive Mill’s Olio Nuovo Festival. Serve it as an appetizer during your next dinner party.
Total time: 20 minutes
2 ½ pounds cherry tomatoes
1 cup packed basil leaves
1 tablespoon sea salt
2 tablespoons crushed garlic
½ cup extra-virgin olive oil
Toasted baguette slices, for serving
Chop the cherry tomatoes and place them in a mesh strainer, set over a large bowl, to drain for 5 minutes. Reserve the tomatoes and discard the tomato juice.
Meanwhile, roughly chop the basil leaves and place them in a large mixing bowl. Add the drained tomatoes, sea salt, crushed garlic and olive oil to the mixing bowl. Mix by hand until just combined. Serve immediately on top of the toasted baguette slices.
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