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Ingredients
- 2 Florida Grapefruits
- 1 clove of garlic, minced
- 3 basil leaves, chopped
- 1 Roma tomato, chopped
- 1 tbsp. white balsamic vinegar
- 1 tbsp. extra virgin olive oil
- ¼ tsp. salt
- Pinch of fresh ground pepper
- 1 French baguette, sliced
Instructions
- Preheat oven to 400 degrees F.
- Mince one clove of garlic and add to a large mixing bowl.
- Roll basil leaves together and cut into thin strips to achieve a chiffonade cut, then add to mixing bowl.
- Zest Florida Grapefruit until you have about half a teaspoon of zest and add to mixing bowl.
- After zesting, remove the peels and piths of the Florida Grapefruits and segment the flesh, separating it from the membrane.
- Roughly chop the Florida Grapefruit segments, draining off excess juice before adding to the mixing bowl.
- Add chopped tomato, white balsamic vinegar, extra virgin olive oil, salt and pepper to mixing bowl.
- Mix well.
- Slice French baguette into discs, placing them on a baking sheet before brushing with olive oil.
- Toast baguette slices in oven for about 8 minutes or until golden brown.
- Spoon Florida Grapefruit bruschetta mixture over crostini and place on a serving dish.
- Serve immediately.
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