Salut mes p’tits croissants!

Today we are making a delicious bruschetta using ingredients that are from around me.
This delicious treat is the perfect summer appetizer.
Classically, it should only be bread brushed with garlic and olive oil.

For mine today, I am using the focaccia I made from another recipe, some basil, tomatoes from the garden and garlic from Ontario.

I guess you can say the salt and pepper are coming from a bit further but you get the memo! #supportlocal

Let’s get cooking, shall we?

Makes 3 pieces

Bruschetta
3 slices of focaccia
12 pcs cherry tomatoes (quartered, local and on season)
2 leaves basil (chiffonade)
1 + 1 clove garlic (peeled and minced)
1/4 tsp rosemary (picked and chopped)
1/2 tbsp olive oil (plus one for cooking bread)
1/2 tsp basil flowers
Fleur de sel (to taste)
Black pepper (to taste)

• In a medium size bowl, place the garlic, tomatoes, basil and rosemary.
• Season with olive oil, salt and pepper. Let it sit for 5-10 min.
• In the meantime, slice the focaccia and toast in a pan with olive oil, or in the oven.
• Brush the bread with a garlic clove and garnish with a generous amount of tomato mix.
• Top up with few basil leaves and serve.
• Bon appetit!