Tomato and Basil Bruschetta
3 cups Diced Tomato
1 tablespoon Minced Garlic
1 cup Diced Onion
2 tablespoons Basil
5 tablespoons Olive Oil
1 tablespoon Truffle Oil (optional)
1/2 cup Selection Original Symphony
1 tablespoon Lemon Juice
Preheat skillet on medium heat and add two tablespoons of olive oil once the pan is warm. Add minced garlic and cook for a minute. Add diced onion and cook until the onion is coated and slightly softened. Mix in diced tomato and basil then cook for two minutes. Blend in the wine and lemon juice and allow to simmer, stirring occasionaly, for about 1o minutes until the tomato has softened to a pulpy texture and the wine has cooked off. If the mixture becomes too dry, just add more wine.
Preheat oven to 350° F. Slice the baguette into 3/4 inch rounds. In a large bowl add 3 tablespoons of olive oil and 1 tablespoon of Truffle oil. Mix in baguette rounds until each has a slight oil coating. Add in a dash of basil for additional flavour and mix together. Place individual rounds on a baking sheet in a preheated oven and bake for about 5 minutes or until lightly tanned then flip rounds and bake for another 3 minutes or until boths sides are lightly tanned.
To serve, place a dollop of warm topping on the warm round and enjoy. This dish goes great with Selection Original Symphony!