• Cooking Time: 10-15 min
• Servings: 10
• Preparation Time: 5 min
• FOR THE TOMATOES
• 2 tbsp. extra-virgin olive oil (optional)
• 1 garlic scape, chopped finely (or 1 garlic clove, peeled & thinly sliced)
• 1-2 large tomatoes, diced
• 1/8 c. thinly sliced basil, or to taste
• A bit of chopped green onion (or the green top of fresh onions)
• 1 tbsp. balsamic vinegar (optional - I often leave it out. Lemon juice also works)
• 1/4 to 1/2 tsp. salt, or to taste
• Pinch of crushed red pepper flakes or pepper (optional)
• FOR THE BREAD
• 1 large baguette, sliced ¼" thick on the bias
• Extra-virgin olive oil, for brushing

1. Preheat the oven on to 400F.
2. PREPARE THE MIX: In a large bowl, toss together tomatoes, garlic scape (or garlic), green onion (optional), basil, vinegar (optional), salt, and red pepper flakes or pepper. Toss to combine.
3. TOAST THE BREAD: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Set aside.
4. SERVE: Spoon tomatoes on top of bread just before serving.

FEATURING: Tomatoes, basil, garlic scape (or garlic) and green or fresh onions. Here is a recipe we love to make as an appetizer. Traditionally, you bake the bruschetta but I like to make this version where I don't cook the tomatoes. I simply roast slices of bread and serve the Bruschetta mix on it or on the side. If you don't have fresh basil, you can use dried basil (1 tbsp fresh basil = 1 tsp dried basil). We like to serve fresh bruschetta with Italian meals and/or soups (ex: tomato-carrot-basil soup, kale-onion soup, etc.) We also often cut more bread and make croutons at the same time (ex: for our vegan Ceasar salad)!