1/4 Cup Shredded Parmesan Cheese, plus more for topping
1 1/2 Tbsp Balsamic Vinegar
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Cup Basil, chopped
1 Loaf French Bread, sliced into 1/2 inch thick slices
Directions:
Heat the olive oil in a small skillet over medium heat. Add the garlic and sauté for 1-2 minutes. You want the garlic to start to turn a golden color, but you don’t want the garlic to turn brown. Let the mixture cool slightly.
Slice the bread. Place the bread on a baking sheet and place under the broiler for about 1 minute, to create a slight golden-brown crust. Flip, and broil for another minute. Remove from the oven and set aside.
Chop the tomatoes and basil.
Add the tomatoes and olive oil/garlic mixture to a mixing bowl. Toss to combine.
Add the parmesan, basil. Balsamic, salt, and pepper. Toss to combine.
Spool the tomato mixture on top of each slice of bread (if the tomatoes are too juicy, you can pour the mixture into a strainer first). Sprinkle with additional parmesan cheese and serve immediately.
Store any leftover bruschetta in an airtight container in the fridge for a few days.
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1/4 Cup Shredded Parmesan Cheese, plus more for topping
1 1/2 Tbsp Balsamic Vinegar
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Cup Basil, chopped
1 Loaf French Bread, sliced into 1/2 inch thick slices
Directions:
Heat the olive oil in a small skillet over medium heat. Add the garlic and sauté for 1-2 minutes. You want the garlic to start to turn a golden color, but you don’t want the garlic to turn brown. Let the mixture cool slightly.
Slice the bread. Place the bread on a baking sheet and place under the broiler for about 1 minute, to create a slight golden-brown crust. Flip, and broil for another minute. Remove from the oven and set aside.
Chop the tomatoes and basil.
Add the tomatoes and olive oil/garlic mixture to a mixing bowl. Toss to combine.
Add the parmesan, basil. Balsamic, salt, and pepper. Toss to combine.
Spool the tomato mixture on top of each slice of bread (if the tomatoes are too juicy, you can pour the mixture into a strainer first). Sprinkle with additional parmesan cheese and serve immediately.
Store any leftover bruschetta in an airtight container in the fridge for a few days.
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