<\/p>\n\n\n\n
1. Preheat oven to 200 degrees C.<\/p><\/div><\/div>\n\t<\/div>\n\t
2. Mince one clove of garlic and add to a large mixing bowl.<\/p><\/div><\/div>\n\t<\/div>\n\t
3. Roll basil leaves together and cut into thin strips to achieve a chiffonade cut, then add to mixing bowl.<\/p><\/div><\/div>\n\t<\/div>\n\t
4. Zest Florida Grapefruit until you have about half a teaspoon of zest and add to mixing bowl.<\/p><\/div><\/div>\n\t<\/div>\n\t
5. After zesting, remove the peels and piths of the Florida Grapefruits and segment the flesh, separating it from the membrane.<\/p><\/div><\/div>\n\t<\/div>\n\t
6. Roughly chop the Florida Grapefruit segments, draining off excess juice before adding to the mixing bowl.<\/p><\/div><\/div>\n\t<\/div>\n\t
7. Add chopped tomato, white balsamic vinegar, extra virgin olive oil, salt and pepper to mixing bowl.<\/p><\/div><\/div>\n\t<\/div>\n\t
8. Mix well.<\/p><\/div><\/div>\n\t<\/div>\n\t
9. Slice French baguette into discs, placing them on a baking sheet before brushing with olive oil.<\/p><\/div><\/div>\n\t<\/div>\n\t
10. Toast baguette slices in oven for about 8 minutes or until golden brown.<\/p><\/div><\/div>\n\t<\/div>\n\t
11. Spoon Florida Grapefruit mixture over crostini and place on a serving dish.<\/p><\/div><\/div>\n\t<\/div>\n\t
12. Serve immediately.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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