Blenda d'Italia Vinegar makes this simple appetizer even easier.
- 1 1/2 pounds Italian plum tomatoes, chopped, seeds removed
- 2 tablespoons Cheshire Garden Blenda d'Italia Vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Crusty French or Italian bread, cut into 1" slices and lightly toasted.
In a non-reactive dish, marinate the tomatoes in the vinegar, oil and garlic for at least 1 hour. Cut the toasted bread slices into one inch cubes and place in a serving dish. Spoon the tomato mixture over the bread and serve.
Serves 4 to 6