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Homemade Bruschetta with Parmesan

Bruschetta is the perfect way to showcase those fresh tomatoes in the garden, perfect for a summer appetizer!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Italian
Keyword: bruschetta
Servings: 4
Author: Globally Flavored

Ingredients

  • 2 roma tomatoes deseeded and finely diced
  • 4 basil leaves chiffonade (cut into thin ribbons)
  • 1 clove of garlic
  • 2 teaspoons of balsamic vinegar
  • 1 teaspoon olive oil
  • 1 tablespoon of shredded parmesan cheese
  • ½ teaspoon of sea salt
  • To serve
  • ½ loaf of French or Italian bread OR 4-5 endive

Instructions

  • Preheat the oven to 400 degrees.
  • Deseed the roma tomatoes and finely dice into quarter-inch squares.
  • Chop the basil and mince the garlic.
  • Add the rest of the ingredients into a bowl and mix, then refrigerate for 20 minutes or so. You can also skip this step, it’s not imperative but more of a preference!
  • Cut the French or Italian bread loaf to the desired thickness. Lay the slices on a baking tray and spray with olive oil and sprinkle with salt. Bake for 5-7 minutes until the desired toasty-ness! If using endive, chop the bottom end off and peel the leaf layers off.
  • Spoon the bruschetta over the bread or the endive leaves. Enjoy!