Heirloom Tomato Bruscetta



Crispbread, sliced

2 cloves of garlic, peeled

2 tbsp. tablespoons Olives en folie Extra Virgin Olive Oil

1 heirloom tomato cut in half


1 C. tablespoons of Olives en folie Extra Virgin Olive Oil

3 cloves garlic, finely chopped

2 lbs of coarsely chopped tomatoes

1 C. tablespoons  Olives en folie Cabernet Sauvignon 

1/4 cup fresh basil, chopped

Salt and pepper


Preheat the oven to 350 ° F (175 ° C). Place the bread slices on a baking sheet and grill until they are crispy, about 3 to 5 minutes.

Remove from oven and rub with garlic. Brush  Extra Virgin Olive Oil and rub with the open side of the tomato.

Heat Extra Virgin Olive Oil  in a saucepan over low heat and brown the garlic for 1 minute.

Add tomatoes and wine vinegar . Increase the heat and cook for 10 to 15 minutes. Season with salt and pepper and add basil. Continue cooking for another minute.

Place a serving of garnish on each slice and serve hot or at room temperature.