Time: 20 minuti
Difficulty: Facile

Ingredients for 4 people
8 Gluten-free bruschettas with oregano Mediterranean pleasures
250 g of the Piennolo tomato
1 clove of garlic
Extra virgin olive oil from the Salento countryside
Fine salt
16 fresh basil leaves

Method
Take the tomato and cut it half lengthwise, with a small knife remove the pulp, peel the garlic and cut it in half remove the soul and add the two slices of garlic in a bowl with the tomatoes, seasoned with a spoon of extra virgin olive oil and a pinch of salt, put everything in the fridge to macerate for at least an hour.
Meanwhile, heat the oven to 200 ° and when it will come to temperature take the bruschetta and put it on a baking sheet, season with a drizzle of extra virgin olive oil and a pinch of salt slices of bruschetta and put it all to heat for about 5 minutes, after the indicated time remove from the oven and place it all on a cut.
At this point pour the tomato on each slice and complete with two basil leaves.