|Bruschetta. Don't eat the spoon!|
6 Campari Tomatoes
2 large cloves garlic, minced
2 oz. basil
2 Tbs. olive oil
1 Tbs. nut oil*
In a large mixing bowl, combine tomatoes, garlic, basil and oils. Toss around with your hands until everything is covered evenly with the oils. Cover tightly and refrigerate for about 1 hour. Preheat oven to 350. Remove from fridge and spread evenly over a baking sheet--with a lip, otherwise all the juices will be at the bottom of the oven. Bake about 10 mins, remove and sprinkle with salt and pepper.
Be sure to run to the store and grab some comically-small spoons and use them to serve the bruschetta and arrange on a platter. This way your guests will have a bite-sized amount of Heaven.
*I used garlic-infused macadamia oil.