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A bruschetta on crostini being held above a platter of bruschetta
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Bruschetta

Ingredients

  • 1/4 cup extra virgin olive oil good quality
  • 1 1/2 Tbsp minced fresh garlic
  • 26 oz. roma tomatoes diced (about 7-8)
  • 1/4 cup finely shredded parmesan cheese
  • 1 Tbsp balsamic vinegar or more to taste
  • 3/4 tsp kosher salt then more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup chopped basil ribbons chiffonade
  • Pinch of crushed red pepper flakes
  • 1 14.5 oz loaf hearty french baguette, sliced into 1/2-inch thick slices
  • Olive oil cooking spray

Instructions

  • For tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden about 1 minute.
  • Pour into a large mixing bowl to let cool. Let cool while you chop the tomatoes and basil.
  • Pour tomatoes into a bowl with the cooled oil mixture. Add parmesan, basil, balsamic vinegar, red pepper flakes, salt and pepper. Toss mixture well.
  • Serve immediately with toasted baguette. Garnish with more parmesan if desired.

Toasting bread

  • Position oven rack a few inches below broil and preheat broiler.
  • Slice baguette, and place on a baking sheet, spray lightly with an olive oil cooking spray
  • Broil first side until golden brown, about 45 seconds to 1 minute (keep a close eye on them, they'll brown quickly), then flip slices to opposite side and broil opposite side until golden brown.