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 mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Appetizer
Cuisine: Italian
Keyword: bruschetta
Servings: 4
Author: Globally Flavored
- 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
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!