1 baguette of ciabatta bread
2 cloves garlic, chopped
1/3 cup virgin camelina oil
salt & pepper
4 red tomatoes, emptied and diced
6 to 8 fresh basil leaves, chopped
2 tsp fresh oregano, chopped
2 tablespoons fresh chives, chopped
2 teaspoons balsamic vinegar
125g mozzarella, diced
- Preheat the oven to 400.F and place the rack in the middle.
- Cut 1 cm thick croutons and place on a baking sheet.
- In a bowl, combine the garlic and camelina oil, then brush with the croutons. Season with salt, then bake for 10 minutes. Set aside.
- In another small bowl, combine all the ingredients for the bruschetta, then let stand for a minimum of 30 minutes.
Serve the bruschetta mixture on the croutons