1362317_MiniSanzanoWebslide_1B_050422 (1).png
Available in:
mini sanzano top shot_edited.png
clamshell
p1g2pm5esp12qfku1sfm1cc8juq4-0.png
1 pint
1.5lb.png
1.5lb
1362317_MiniSanzanoWebslide_1B-V2_050622.png
1.5lb.png

HEALTH BENEFITS

  • excellent source of vitamins A & C

  • increase collagen production

  • anti-angiogenic

  • Lycopene

1362317_MiniSanzanoWebslide_1B-V2_050622.png

mini sanzano bruschetta  

mini sanzano bruschetta .png

INGREDIENTS 

  • 1.5 lb Mini SanZano tomatoes

  • 1 whole baguette

  • 2 tbsp oil

  • 14 fresh basil leaves 

  • 5 garlic cloves

  • 2 teaspoon balsamic vinegar

  • 1 tbsp salt 

  • 1 tbsp black pepper

DIRECTIONS  

  • Preheat oven to 400 F degrees.

  • Wash tomatoes and toss them with 1 tablespoon of olive oil, salt and pepper. Transfer tomatoes to a baking sheet and roast at 400 F degrees for around 20 minutes. Remove from oven and set aside.

  • In a pan heat 2 tablespoons of oil on medium heat.

  • Once the oil is hot add minced garlic to it.

  • Cook for a minute or so till it starts turning light golden in color. Remove from heat.

  • In a bowl add the roasted tomatoes, chopped basil leaves, garlic-oil mixture, balsamic vinegar and salt & pepper to taste. Mix everything together till well combined.

  • Mash some of the tomatoes at this point [or you can mash all] , cover and let the topping sit for 1-2 hours.

  • Cut the baguette diagonally or in circles.

  • Toast or grill the bread. You can also roast them in the oven.

  • Arrange the toasts on serving plate and place the topping on top and serve immediately.