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Bruschetta with Tomato and Parmesan

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!

Bruschetta with Tomato and Parmesan
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Makes 6 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes


*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


*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


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