Bruschetta

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

1 french baguette (sliced into 1/4 inch pieces)

2 tbsp extra virgin olive oil (plus more for the baguette)

1 tsp balsamic vinegar

2 ½ cups cherry tomatoes or 6 whole roma tomatoes (chopped fine)

1/2 cup parmesan cheese (shredded)

1 shallot (chopped fine)

1/3 cup fresh basil (chopped fine)

2 garlic cloves (minced, for the tomato mixture)

1 garlic clove (for the baguette)

1/2 tsp salt

fresh cracked pepper (to the top)

balsamic glaze (optional)

Instructions

Set your oven to 400 °F and then begin by preparing your bread. Slice your baguette into 1/4 inch pieces, place on a baking sheet and brush olive oil onto each side. Bake in the oven for 8-11 minutes, flipping halfway. Remove once done and set aside.*Tip: you want the bread to be golden on both sides before removing.

To a bowl, add your chopped tomatoes, shallot, fresh basil, 2 garlic cloves, olive oil, balsamic vinegar and salt. Mix to combine. Taste here for any additional seasionings you may want to add.

Using a large garlic clove, rub some onto the top side of each piece of toasted bread.

Using a slotted spoon, scoop the tomato mixture onto each piece of toasted bread, add a generous amount of parmesan cheese and some fresh cracked pepper. *Tip: using a slotted spoon to scoop your tomatoes onto the bread will ensure that all of the water doesn't go onto the bread as well. Tomatoes contain a lot of water, and as they sit you will begin to see the water release.

Drizzle on some balsamic glaze if using, serve and enjoy right away!