Nothing starts your Pasta bar off on a more perfect note better than Bruschetta. Of course, the BEST time of year to make this is when you pick your fresh Roma tomatoes off the vine and bring them in. BUT… store bought Romas will do the trick. There is a dairy free Parmesan cheese available at Krogers and gluten free buns that toast up beautifully. This not only tastes amazing, it’s also beautiful to display before everyone digs in. The most important step is toasting the bread on both sides and not applying the tomato mixture till you are ready to eat your slice. WHO LIKES SOGGY BREAD? NOT ME!!!! BON APPETITE!!
3 CLOVES OF GARLIC (MINCED) OR 2 1/2 TSP GARLIC
3/4 C. OLIVE OIL (DIVIDED)
1/3 C. FRESH GRATED PARMESAN CHEESE
3 C. FINELY DICED ROMA TOMATOES
1/2 C. CHOPPED FRESH BASIL
2 TBL. BALSAMIC VINEGAR
2 TSP. SALT. (DIVIDED)
2 TSP FRESH BLACK PEPPER. (DIVIDED)
1/2 TSP RED PEPPER FLAKES
1 BAGUETTE CUT INTO 1/2 INCH SLICES
1 TSP. GARLIC POWDER
MAKE THE BRUSCHETTA
- combine garlic, 1/2 c. olive oil, Parm cheese,, diced tomatoes, basil ,vinegar, 1 tsp. salt, 1 tsp. pepper and red pepper flakes. Refrigerate for at least 30 minutes
PREP THE TOAST
preheat the oven to 425. Line baking sheet with parchment paper. Slice the baguette into 1/2 inch slices
SMALL BOWL
whisk together 1/4 c. olive oil, 1 tsp. salt, 1 tsp pepper and 1 tsp. garlic powder.
Brush both sides of the bread slices and bake for 6 minutes, flipping once halfway through. Cool on a wire rack.
TO SERVE:
Top your bread slice with the tomato mixture. Additional Parm cheese can be added (optional)
- This is delicious even without any Parmesan cheese. I took this to a party at my daughter’s and everyone dug in and kept coming back. Keep the small paper plates and napkins handy because they are messy, but SOOOOOO GOOD!!!