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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.
Course Appetizer
Cuisine Italian
Keyword Basil, Garlic, Home Grown, Roma Tomatoes
Prep Time 20 minutes
1 hour

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.