So even though this is a very simple recipe, you can really impress your guests by playing with the Olive Oil and Balsamic.
Try using Parmesan EVOO or Sundried Tomato EVOO to add a subtle added flavor. Flavored Balsamic is also another great way to keep your guests guessing.
Black Truffle Dark Balsamic could add an elevated note, Fig Dark Balsamic would add a little extra tangy sweetness or Garlic Dark Balsamic can punch up the raw garlic punch!
There’s no reason why you couldn’t even use a White Balsamic, Italian Herb White Balsamic can really enhance the Italian roots of this dish.
- 1 loaf of French Bread, cut into 1/4″ slices
- 1 TBS Extra Virgin Olive Oil
- 8 Plum Tomatoes
- 1/3 Cup Chopped fresh Basil
- 1 Ounce Freshly Grated Parmesan Cheese
- 2 Cloves of Garlic, Minced
- 1 TBS Balsamic (25 Star Traditional is Great but a Flavored One Makes it Unique)
- 2 TSP Extra Virgin Olive Oil
- 1/4 TSP Vintage Merlot Sea Salt
- 1/4 TSP Pennsylvania Pepper Blend
Preheat oven to 400 degrees F (200 degrees C). Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.
Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl. Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
Spoon tomato mixture onto toasted bread slices and serve immediately.
Make the tomato mixture and let it sit for a couple of hours so the flavors can develop more complexity. The tomatoes may give off a lot of juice as they marinate, but if you think the mixture is too juicy come serving time, simply use a slotted spoon to lift out the bruschetta topping as you spoon it over the bread. If you’re going to top the bread first before serving, save that step until the last minute so the bread doesn’t get soggy as it sits.