This is the perfect summer appetizer or addition to your meal to showcase fresh tomatoes and herbs. Use the best tomatoes you can find, grape tomatoes cut in 4 also work well with less water content. Use fresh or dried herbs, whatever is handy. Mix the topping ahead of time and store in the refrigerator. You can also toast the bread before hand so that when your guests arrive you just have to top the bread and broil for a few minutes.
- 1 baguette
- 2 large tomatoes or 2 cups diced grape tomatoes
- 1 teaspoon dried basil or 1 tablespoon fresh basil
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 cup grated parmesan cheese
- 2 tablespoons extra virgin olive oil plus extra for bread
- 1 tablespoon fresh lemon juice or try balsamic vinegar
- 1 garlic clove minced
- 1/4 teaspoon kosher salt
- pinch freshly ground pepper
- Combine all ingredients in a medium bowl or container and refrigerate up to 8 hours.
- Slice the baguette and spread onto a baking sheet. Brush lightly with olive oil.
- Toast the bread at 350 degrees for 5-10 minutes.
- When you are ready to serve the bruschetta top the bread with the tomato mixture and set your oven on broil for 2-4 minutes. Keep an eye on the oven when broiling as the bread will toast quickly.