Bruschetta is easy to make but feels more sophisticated than a basic dip. Perhaps it’s because people recognize the time you spent chopping the tomatoes. Invite some friends over to enjoy the nice weather, take your allergy medicine and whip up a batch of bruschetta. Happy Spring!
- 4 tomatoes, seeded and chopped fine
- 1 clove garlic, minced
- 4-6 large leaves of fresh basil, chopped
- 1 ½ T balsamic vinegar
- 2 T extra virgin olive oil
- Salt and pepper to taste
- Shredded parmesan to taste
- French baguettes
Slice baguette into thin rounds (about ½ inch thick). Place on a cookie sheet in the oven under the broiler. Watch carefully so as not to burn. Depending on how close the upper rack is, this could be as quick as 30 seconds. Flip and broil on the other side. The goal of crisping is so that the bruschetta does not make the bread soggy, however not so crisp that someone chips a front tooth biting into the bread.