Tomato Basil Bruschetta

Tomato Basil Bruschetta

Scaled Servings: 16

Originally: 16

For toasts

• 1 baguette, large sliced 1/4 inch thick.
• 1/4 cup olive oil
• 1/2 teaspoon garlic salt
• For tomato basil bruschetta topping
• 1 pound cherry tomato, cut into 1/4 inch pieces
• 1/2 cup sun-dried tomato, chopped small
• 3 garlic clove minced, large
• 1/4 cup olive oil, (use the infused oil from the jar sun-dried tomatoes)
• 2 tablespoons balsamic vinegar, (aged balsamic from Trader Joe’s)
• 1/2 cup basil, fresh chopped, small
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For topping assembled bruschetta (before baking)

• 2 cups parmesan cheese

Directions

1. Rinse and dry the cherry tomatoes. Dice very small and place into a strainer so juice can drain off.
2. In a large bowl, combine the drained cherry tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 1/4 inch thick slices. On a baking sheet, arrange the baguette slices in a single layer. Brush with olive oil and then sprinkle lightly with garlic salt. Bake 4 minutes at 400 degrees.
4. Spread about 2 teaspoons of the tomato mixture evenly over the baguette slices. Top the slices with parmesan cheese.
5. Bake for 65 minutes at 400, or until the cheese is melted.
6. Serve immediately.