Best Ever Bruschetta

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.

Jackie

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.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 6 -8 servings

Course: Appetizers

Ingredients Method

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

Method

 

1. In a medium mixing bowl, add the tomatoes, garlic, basil, parsley (optional), balsammic vinegar, olive oil, parmesan, salt and pepper.
2. Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors blend.
3. 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