Ingredients

• 6 ripe tomatoes
• 1 clove of garlic
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves - (chopped or thinly sliced)

• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 baguette or French bread
• 1/4 cup (60 ml) - olive oil

Cooking guidelines

Cut the tomatoes into cubes, finely chop the basil and mix well with salt and pepper.

Finally, add the crushed garlic. Remove the roast from the oven, brush with olive oil and cover with the tomato mixture. For a stronger taste, you can also drizzle the tomato bruschetta with balsamic vinegar.