Simple Way to Prepare Any-night-of-the-week Tomato Bruschetta - perfect for picnics

Tomato Bruschetta - perfect for picnics.

Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, tomato bruschetta - perfect for picnics. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Tomato Bruschetta - perfect for picnics is one of the most favored of recent trending meals in the world. It's simple, it's fast, it tastes yummy. It's appreciated by millions daily. Tomato Bruschetta - perfect for picnics is something which I've loved my entire life. They're fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have tomato bruschetta - perfect for picnics using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Tomato Bruschetta - perfect for picnics:

1. {Prepare of I french baguette, sliced.
2. {Take of Olive or rapeseed oil (or similar) I have a spray but if you don’t you could dab with a pastry brush.
3. {Get 1 pinch of sea salt.
4. {Take A few of cloves of garlic.
5. {Get 1 handful of tomatoes.
6. {Get 1 handful of Basil.
7. {Take 1 of mild red chilli.

Instructions to make Tomato Bruschetta - perfect for picnics:

1. Ingredients.
2. Slice french baguette into slices about 1 centimetre across and very lightly spray with oil. Bake in the oven on a very low temperature until crunchy. I’m lucky and I’ve just bought a new oven which goes below 50c, but if yours doesn’t, turn the oven off as soon as the bread starts to colour and leave for about an hour. I baked mine on a very low heat for around 90 minutes. You could griddle as an alternative if you prefer..
3. When the bread is cool, rub with the garlic clove - it will create a paste. Chop the tomatoes and top the bruschetta. Sprinkle with sea salt, fresh basil and chopped chilli. I didn’t this time, but I sometimes add a squeeze of lime..
4. The bruschetta will keep for a couple of days in a tin. I’ve made loads so I’ll be adding some alternative plant- based toppings soon, feel free to follow me if you would like to see them..

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