Not a huge fan of tomatoes. Huge fan of Bruschetta. Some things just don’t make sense now, do they?
Despite what my heartburn says, I could eat Bruschetta all day every day (I actually made it three times in less than 24 hours this past weekend). The taste of tomatoes soaked in olive oil and red wine vinegar is just too good to pass up. As long as your guests don’t mind bad breath, this is the perfect appetizer for a party or a family gathering before dinner. This also is one of those appetizers that works well with both Summer and Winter!
My favorite part about this recipe is the consistency. I like to broil the bread in the oven so that it ends up being soft in the middle, but slightly crispy on the edges and top. Be sure to drain as much liquid from the tomatoes before adding in the rest of the mixture ingredients.
Crunchy & Soft
- 1 16 oz French Baguette Whole Wheat Baguettes work as well!
- 1 Tbsp Parmesan Cheese Grated
- Sprinkle Pepper
- Sprinkle Garlic Powder or Garlic Salt
- 1/3-1/2 cup Olive Oil
- 5 Vine Tomatos finely diced and drained
- 1/4 cup Fresh Basil finely chopped
- 5 cloves Fresh Garlic minced (use a mincer for the juices)
- 1/2 Tsp Salt
- 2 Tbsp + 1 tsp Olive Oil Extra Virgin
- 1 Tbsp Red Wine Vinegar or regular vinegar
- Drizzle Balsamic Vinegar for serving
- 1/4 cup Fresh Parmesan for serving
Slice the bread into oval pieces (about .5-1 inch thick)
Mix the olive oil, salt, pepper, parmesan, and garlic salt/powder.
Brush each piece of bread with the olive oil mixture and broil in the oven until slightly crispy (but not fully crispy). (Option to flip to toast both sides)
Finely dice the tomatoes and carefully drain. Place in a mixing bowl.
Add the olive oil, garlic, salt, basil, and red wine vinegar.
Mix and let sit at room temp for about 1 hour.
Top the toasted bread with a spoonful of bruschetta mixture.
Drizzle Balsamic Vinegar over the bruschetta salad and sprinkle with MORE parmesan cheese.