Crispy and bursting with flavor, these tomato and parmesan bruschetta are a refreshing appetizer perfect for a summer get together. Pairing sun sweet tomatoes with fresh basil, each bite is a tasty mixture of flavors and textures. I like utilizing a mixture of colorful baby tomatoes to add a layer of visual pop. Enjoy!
Makes 6 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
*3 cups of baby tomatoes, halved
*2 tablespoons olive oil
*1 clove of garlic, halved
*1/4 cup of Parmesan
*1/2 baguette
*12 basil leaves, chiffonade
*Salt and pepper
Preparation:
*Heat a cast iron skillet over medium-low.
*Slice the baguette into 12 equally sized pieces on a diagonal.
*Pour olive oil into a shallow dish and lightly dip both sides of every slice. Then place into pan.
*Toast for 2 minutes and flip. Continuing to flip every minute until lightly golden brown on both sides.
*Remove bread from pan and let cool. Once cooled, rub with the raw halved garlic on one side of each slice.
*Combine the tomatoes, parmesan, basil, salt and pepper in a medium sized bowl.
*Place a spoonful of the tomatoe mixture over each baguette slice and serve with a dusting of fresh grated parmesan.
Recipe creator - Alina Gersib