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Bruschetta

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Classic Italian bruschetta with tomato, garlic, olive oil and parmesan on toasted bread with balsamic vinegar and basil garnish

Ingredients

Scale

Ingredients – Tomato Topping

  • 6 Roma tomatoes – cored, diced, drained
  • 1/3 cup basil leaves – chopped stacked, rolled ribbons (chiffonade cut)
  • 8 Basil tiny tops – reserved for garnish
  • 5 garlic cloves – minced – divided
  • 1 TBL aged balsamic vinegar + more for garnish
  • 2 TBL olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Toast

  • 1 French baguette – sliced to 1/4” on the bias (24 pieces)
  • 3 TBL olive oil
  • 1/2 cup finely shredded fresh parmesan cheese
  • Flaky sea salt – garnish

Instructions

Instructions – Tomato Topping

  1. Mix 1 large clove of minced garlic with 3 TBL olive oil and set aside
  2. Place the remaining4 cloves minced garlic in a mixing bowl with the prepared tomatoes and basil
  3. Season with olive oil, balsamic vinegar, salt and pepper. Stir gently to combine and set aside to marinate for a minimum of 3 hours. This may be done a day in advance and refrigerated. Bring to room temperature before serving

Toast

  1. Preheat oven to 400˚F with a center rack
  2. Brush the garlic infused olive oil on both sides of the bread slices and arrange them on a parchment paper covered baking sheet. Sprinkle tops with parmesan cheese and bake for 5 minutes then broil on high heat for 1 minute or until the edges are golden brown
  3. Arrange the toasts on plates for individual portions or a platter for family style. Spoon the tomato mixture over the toasts and serve with a drizzle of aged balsamic, a pinch of flaky sea salt and a basil leaf for garnish

Find it online: https://www.cooksavorcelebrate.com/bruschetta/