Bruschetta! I love it. I always make way too much it. We always eat ALL of it. What can I say, we love our carbs. This recipe compliments the delicious Celery Soup I made! Try them together, it won’t disappoint. My only complaint…I probably shouldn’t have made it on a day where the humidity was 90%. Whoops. Sweating while eating is NEVER preferable.
1 baguette; sliced evenly
1 large tomato; chopped into small cubes
3 tbl olive oil
1/2 tsp balsamic vinegar
5 basil leaves; chopped
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/3 cup parmesan cheese
Preheat oven to 350 degrees.
Combine all ingredients (except bread!) in a bowl and whisk together. Give it a taste and add seasoning as needed. I ended up adding a touch more garlic and salt and small drizzle of olive oil.
*This recipe is great because you really can’t mess it up! Too salty? Add more olive oil. Needs more flavor? Add more seasoning. Easy!
Place bread slices on a foil-lined baking sheet (for easy clean up!)
Top each slice with a spoonful of tomato mixture. Use as much or little as you want. We used a lot and got 12 slices out of it.
Drizzle the remaining olive oil in the bowl over each slice of bread. Top with a small sprinkle of parmesan cheese.
Bake in the oven for 10 minutes. After 10 minutes, broil for another 1-2 minutes until cheese gets melty and bread is crispy. Enjoy & eat it all!