This bruschetta is the perfect celebration of summer and garden tomatoes. Pair fresh tomatoes with basil and Parmesan on warmed bread.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Servings: 6people
Ingredients
6Roma tomatoesRoma's are ideal, but any tomato will work
2clovesgarlic minced
6large basil leaves chopped
1Tbspred wine vinegar
2tspDijon mustard
salt and pepper to taste
1Baguette/Sourdough/French Bread
2Tbspcanola oil
1clovegarlic cut in half
2-3Tbspgrated Parmesan cheese
1-2TbspBalsamic vinegaroptional
Instructions
Wash and remove stem ends and any blemishes from tomatoes.
Slice in half or quarters and remove the liquid/jelly from the tomatoes to get a less runny topping.
Dice tomatoes into 1/4 inch or 1 cm sized pieces.
In a bowl, combine tomatoes with garlic, chopped basil, red wine vinegar, Dijon mustard, salt and pepper. Let rest to blend flavors.
While mixture is resting, slice bread into 1/2 inch slices.
Brush canola oil on both sides of the bread.
Rub cut side of garlic on both sides of the oiled bread.
Set your oven and oven rack to broil.
Broil or toast bread on both sides under the broiler about 2 - 3 minutes per side.
Place toasted bread on serving platter and carefully spoon on tomato mixture.
Sprinkle with Parmesan cheese. If you'd like drizzle a good quality, sweet balsamic vinegar on top.
Notes
You can also serve the toasted bread and bruschetta mix separately so guests can assemble their own. This prevents the toast from getting soggy if you're not serving and eating the bruschetta right away.