Tomato Basil Bruschetta

Bruschetta makes a great snack or a tasty side to any dish. I usually make this recipe for potlucks or as an appetizer, but last night I made it alongside some spinach and goat cheese ravioli. Many people buy pre-made bruschetta mix in the store, but it is so much better when you make it yourself with these fresh ingredients.

3 Roma Tomatoes, diced
1 small red onion, diced
1 large clove garlic, minced
Fresh basil leaves, chopped finely
Parmesan cheese, grated
Olive oil
Balsamic Vinegar
French Baguette
Sea Salt
Fresh cracked Pepper
(Serves 2)

In a large bowl combine diced tomatoes, red onion, minced garlic and chopped basil leaves.

Preheat oven to 350F. Add 1 tbsp each of balsamic vinegar and olive oil and then add salt and pepper to taste; mix thoroughly.

Cut baguette into desired slices and brush one side with some olive oil and place in preheated oven. Lightly toasting the bread before adding the bruschetta mixture will ensure that your final product does not end up soggy. Once lightly toasted, remove from oven and spread the bruschetta mixture on top of the baguette slices and top with shredded parmesan cheese.

Return to oven for a few minutes until the cheese is melted and golden brown. Remove, serve and say thank you to everyone who compliments you on how awesome these are.

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