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 Products used: Hojiblanca EVOO and Reserve Balsamic Vinegar

4 cups plum tomatoes diced
2 cloves garlic chopped
10 fresh basil leaves chopped (or more)
1/3 cup hojiblanca EVOO or to taste
Sea salt to taste
French baguette
Combine all the ingredients in a bowl and mix together. 
Slice baguette and top with bruschetta mixture.

Additional topping options:

Drizzle with Reserve balsamic vinegar.
Add fresh mozzarella or Parmesan cheese