Crunchy Summer Bruschetta:
By: Jennifer Bennett / SLO Veg Foodie Ambassador
Instagram link click > here
Ingredients:
-1 baguette, sliced into thin rounds
-Lone Oak olive oil for drizzling
-5 medium tomatoes, diced
-4 persian cucumbers, diced, or 1 english cucumber diced
-2 cloves of garlic, minced
-1 shallot, minced
-2-3 tb fresh basil, finely chopped
-2-3 tb fresh chives, finely chopped
-balsamic vinegar
-salt and pepper
Directions:
1. Preheat oven to 350 degrees. Thinly slice baguette into rounds and place onto a large baking sheet. Drizzle with olive oil. Bake at 350 for 15 minutes or until crisp and golden brown.
2. Meanwhile, in a large bowl, combine tomatoes, cucumbers, chives, basil, shallot, and garlic. Mix well. Pour over desired amount of olive oil and balsamic and season with salt and pepper.
3. To serve, top each bread round with a few tablespoons of tomato-cucumber mixture and enjoy!