Classic bruschetta

Salads & Sides & Soups
Written By ANNA Test Kitchen

Food Styling Kari Wardrop, Photography Jerry Grajewski

Ingredients

2 pounds tomatoes, diced

1 clove garlic, minced

1⁄4 cup extra-virgin olive oil

1 tablespoon white wine vinegar

1 small bunch fresh basil, torn

Coarse salt and freshly ground pepper, to taste

Toasted multigrain baguette

In large bowl, combine tomatoes, garlic, olive oil, vinegar and basil. Season with salt and pepper. Let stand at room temperature for 15-30 minutes to allow flavours to combine. Serve on toasted baguette. Serves 6-8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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