Easy & Simple Bruschetta Recipe
This easy bruschetta recipe is a "go-to summer" appetizer, that will leave every one satisfied & coming back for more. Perfect for summer weeknight dinners, parties or even week-end brunch!
Ingredients
- Extra virgin olive oil - 1/4 Cup
- Minced fresh garlic - 1-1/2 Tablespoon
- Roma tomatoes, 26 oz. (about 7-8) (diced)
- Finely shredded parmesan cheese - 1/4 Cup
- Balsamic vinegar - 1 Tablespoon (or more to taste)
- kosher salt- 3/4 Teaspoon (or more to taste)
- Freshly ground black pepper - 1/2 Teaspoon
- Chopped basil ribbons (chiffonade) - 1/4 Cup
- Loaf hearty french bread 1 (14.5 oz), (such as La Brea), sliced into 1/2-inch thick slices (about 12 slices)
Preparation:
For tomato mixture:
Step 1:
Heat olive-oil in small saucepan or skillet over medium low heat. Add garlic & saute till just starting to golden (do not brown it), about 1 min.
Step 2:
Pour into large mixing-bowl. Let it cool while you chop the basil & tomatoes.
Step 3:
Pour tomatoes into a bowl with cooled oil-mixture. Add basil, parmesan, balsamic vinegar, pepper & salt. Toss mixture well. Serve right away over toasted bread (spoon some of the juices with it). Garnish with more parmesan, if desired.
To toast bread:
Position oven rack a few-inches below broil & preheat broiler. Align bread slices on an 13 by 18inch baking-sheet. Broil first-side till golden-brown, about 1 min (do not walk away & keep an eye on them they will brown quickly), then flip slices to opposite-side & broil opposite side till golden brown.
