Bruschetta
Garden-fresh Bruschetta – Nothing says summer like ripe Roma tomatoes, fragrant basil, and a hint of garlic on crispy bread. Simple, fresh, and so satisfying.
Ingredients
Bruschetta
- ¼ cup Olive Oil Extra Virgin
- 1 ½ tbsp Garlic Cloves Minced
- 26 oz Roma Tomatoes Diced
- ¼ cup Parmesan Cheese Finely Shredded
- 1 tbsp Balsamic Vinegar Or more to taste
- ½ tsp Black Pepper Freshly Gorund
- ¼ cup Basil Chopped Ribbon (Chiffonade)
Crostuni
- 1 loaf French Bread Sliced into 1/2” thick slices
- ¼ cup Olive Oil Extra Virgin, herbal flavored if available
- ¼ cup Parmesan Cheese Finely Shredded
Instructions
Bruschetta
- Heat olive oil in a small sauce pan over medium-low heat. Add garlic until it is just starting to turn golden (don’t brown it), about 1 minute.
- Pour into a large mixing bowl with cooled oil mixture. Let it cool while you dice tomatoes and chop basil. Add Parmesan, basil, balsamic vinegar, salt and pepper. Toss until well mixed.
- Chili for 1 hour so that all the flavors meld together.
Crostini
- Place bread slices on a baking sheet, brush with olive oil and sprinkle with shredded Parmesan cheese.
- Bake in a 400 degree oven for about 10 minutes until golden brown. I usually put it under the broiler for few minutes to crisp the cheese up.
Assemble
- Spoon tomato mixture over crostini and garnish with more Parmesan.
- Best served with warm crostinis.
