bruschetta crouton tray with camelina oil

Bruschetta Crouton Tray

20 minutes

15 minutes

12 portions


1 baguette of ciabatta bread

2 cloves garlic, chopped

1/3 cup (85 ml) of virgin camelina oil Signé caméline

Salt & pepper

4 red tomatoes, emptied and diced

6 to 8 fresh basil leaves, chopped

2 tsp. (10 ml) of fresh oregano, chopped

2 tbsp. (30 ml) of fresh chives, chopped

2 tsp. (10 ml) of balsamic vinegar

4,5 oz (125 g) of mozzarella cheese, diced

  1. Preheat the oven to 400°F (204°C) and place the rack in the middle.
  2. Cut 1 cm thick croutons and place on a baking sheet.
  3. In a small bowl, combine the garlic and camelina oil, then brush on the croutons. Season with salt, then bake for 10 minutes. Set aside.
  4. In another small bowl, combine all the ingredients for the bruschetta, season with pepper, then let sit for a minimum of 30 minutes.
  5. Serve the bruschetta mixture on the croutons