Two porcelain dishes with blue and white flourishing. One plate has a fork and bruschetta (a mixture of tomatoes, garlic etc.) The other plate shows toast topped with the bruschetta.

Great side dish or appetizer on a toasted baguette.

Two porcelain dishes with blue and white flourishing. One plate has a fork and bruschetta (a mixture of tomatoes, garlic etc.) The other plate shows toast topped with the bruschetta.

Bruschetta

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 6 servings

Ingredients
  

  • 1 baguette (cut in 1/2 inch slices)
  • 2 cups finely chopped tomatoes
  • 2 cloves garlic
  • 6 basil leaves finely chopped
  • 1/2 cup Parmesan cheese
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 3 tblsp olive oil

Instructions
 

  • Turn your oven on to the broil setting. Place the baguette slices on a large baking sheet.
  • If preferred you can brush the slices with a bit of olive oil on both sides & season with a bit of salt & pepper.
  • Place under the broiler & toast on both sides for about 1 to 2 minutes per side. Set aside.
  • In a medium bowl, toss the tomatoes, garlic, onion, basil, cheese, salt pepper & olive oil. Taste for seasoning & adjust with the salt & pepper if needed.
  • Spoon bruschetta on the toasted bread slices & drizzle with balsamic reduction vinegar.
  • To make your own balsamic reduction add 1/2 cup of balsamic vinegar to a small saucepan & place over medium heat. Bring to a boil, then reduce heat to a simmer & let it simmer for about 10 minutes or until the vinegar reduces down. Stir occasionally, It is done when it coats the back of a spoon. Let cool before stirring.
  • Leftovers: store in an airtight container in the refrigerator for up to 3 days. Do not leave bruschetta out for more than 2 hours.