Buschetta baguette tray

20 minutes

15 minutes

12 portions


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

  1. Preheat the oven to 400.F and place the rack in the middle.
  2. Cut 1 cm thick croutons and place on a baking sheet.
  3. In a bowl, combine the garlic and camelina oil, then brush with the croutons. Season with salt, then bake for 10 minutes. Set aside.
  4. 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

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