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While looking on the Pioneer Woman’s site for the link to her baked French toast I came across this recipe for bruschetta that looked irresistible to me.  I just happened to have some left over French bread, some yellow & red cherry tomatoes, and fresh basil.  It was meant to be.  Truly.  I made this for lunch and it was so quick and easy I literally had it ready to eat in less than 10 minutes.  How great is that?  I loved that she sautéed garlic first and added it to the tomatoes – it gave them so much flavor!  It was such a light, healthy, and delicious lunch.  I think I may have it again tomorrow.

Heat the olive oil in a skillet over medium heat.  Add the minced garlic and cook, stirring constantly, for 30 seconds.  Remove the garlic from the skillet and place it into a bowl.  Place the pieces of bread in the skillet and cook each side for 1-2 minutes or until golden brown.

While the bread is cooking, slice up the tomatoes and basil then toss them together with the garlic.  Drizzle some balsamic vinegar on the tomatoes then season with sea salt and freshly cracked pepper, to taste.  Spoon the mixture onto the bread.  Serve immediately.  Enjoy!

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Bruschetta

Yield: 1

Prep Time: 5

Cook Time: 5

Total Time: 10

Ingredients:

1 tsp olive oil
1 clove of garlic, minced
3 pieces of French bread (or baguette)
Handful of yellow cherry tomatoes
Handful of red cherry tomatoes
5-6 leaves of fresh basil, sliced into ribbons
2 tsp balsamic vinegar, more if desired
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Remove the garlic from the skillet and place it into a bowl. Place the pieces of bread in the skillet and cook each side for 1-2 minutes or until golden brown.

While the bread is cooking, slice up the tomatoes and basil then toss them together with the garlic. Drizzle some balsamic vinegar on the tomatoes then season with sea salt and freshly cracked pepper, to taste. Spoon the mixture onto the bread. Serve immediately. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Pioneer Woman