Bruschetta On A Bender

1. 1

   Toss the tomatoes with the salt and drain for 30 minutes in a large colander set over a bowl.

2. 2

   Under a hot broiler, toast the bread slices on both sides.

3. 3

   Rub the toasted top of each slice with the split garlic clove and lightly brush the top of each slice with the olive oil

4. 4

   Gently press down on the drained tomatoes to extract even more juices. Then transfer them to another bowl and toss with the balsamic vinegar, dry vermouth, thyme, and oregano.

5. 5

   Season with the pepper to taste. Spoon the tomato mixture in small mounds on top of the toasts and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.