Tomato Bruschetta

Bruschetta, the iconic Italian antipasto. Classical bruschetta is just garlic and olive oil-rubbed bread, but this tomato one is the one we typically expect in restaurants.

This recipe is an easy way to mass produce it, and one that I often made during my college days. 

Tomato Bruschetta
# of servings: 30
  • 45 slices of french bread
  • 20 large, fresh basil leaves
  • 5 large clove garlic
  • 2 lb box cherry tomatoes
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • Pepper to taste
  • 1/2 cup Parmesan cheese
  • (optional) 1/2 cup brunoise shallots
1. Toast your slices of baguette in the oven (or in toaster).

2. Finely mince your garlic 

3. Chiffonade basil leaves 

4. Finely slice tomatoes

5. Combine Garlic, Tomatoes, Balsamic Vinegar, Olive Oil, (optional shallots), and gently mix. Salt and Pepper to taste.

6. Top with parmesan


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