This is a nearly ingredient-for-ingredient recipe I found online for an unbelievably flavorful bruschetta. The title is not a lie — it is the “Best Ever.” 🙂 Be sure to use heirloom tomatoes for the best outcome, and if you like a fresher-tasting bruschetta, toss in a handful of chopped parsley.
Best Ever Bruschetta
You can eliminate the Parmesan if you want, or substitute Romano or Provolone. (Looking at you, Noelle.) I also add chopped parsley to this recipe for a nice fresh taste. The Frenchies (Grandma's relatives) loved this stuff when they came to visit a couple of summers ago.
Ingredients
- 2½ cups finely minced heirloom or Roma tomatoes
- 2 tsp fresh minced garlic or from a paste/jar, obviously fresh is better
- 3 tbsp extra-virgin olive oil
- ¼ cup grated Parmesan cheese
- 2 tbsp balsamic vinegar
- ½ tsp teaspoon salt
- 1 tsp fresh ground pepper
- ⅓ cup thinly sliced fresh basil leaf
- 1 baguette cut in pieces and toasted
- ¼ cup chopped fresh parsley optional
Instructions
- In a medium mixing bowl, add the tomatoes, garlic, basil, parsley (optional), balsammic vinegar, olive oil, parmesan, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors blend.
- Slice the bread into individual pieces and spoon the mixture on top.
Here is the original recipe:
https://www.food.com/recipe/best-ever-bruschetta-443987
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