Classic Bruschetta

August 22, 2017

Topping:
10 ripe Roma or Campari tomatoes or 6 vine-ripened tomatoes
2/3 cup fresh basil, cut into thin ribbons
1/2 cup red onion, finely chopped
1/2 cup fresh grated parmesan cheese
2 tbsp. California Extra Virgin Olive Oil
2 tbsp. Aged Balsamic Vinegar
Sea Salt & Fresh Ground Pepper

Bread:
1 baguette, sliced lengthwise
3 tbsp. California Extra Virgin Olive Oil
2 tbsp. filly shredded parmesan cheese

Seed tomatoes and cut into medium dice. Combine wth topping ingredient and set aside. Toast baguette in a 375 degree oven until golden brown. Brush with California extra virgin olive oil. Divide topping evenly between baguette slices. Sprinkle with parmesan cheese. Toast in oven until cheese melts. Cut diagonally into 16 pieces. Drizzle aged balsamic vinegar over finished bruschetta.

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