Tomato and Parmesan Bruschetta (Italian)

Authentic Italian Bruschetta. The flavour profile makes me think of the classic Caprese Salad. The parmesan toasts take these over the top and you will love that drizzle of Balsamic Glaze. Bruschetta is pronounced 'brusketa' in Italian. Most people think bruschetta is referring to the tomato topping but it's actually referring to the toasted bread which is typically served with tomatoes or a variety of toppings like roasted pepper, anchovies or olives. Adding cheese to the toasts adds a little salty bite and makes them irresistible.

Tomato Topping:
6 Roma tomatoes, diced (1½ lbs)
⅓ cup basil leaves chopped
5 cloves garlic, divided
1 Tbsp. balsamic vinegar
2 Tbsp. extra-virgin olive oil
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
Balsamic Glaze

Bruschetta Toasts:
1 baguette
3 Tbsp. extra-virgin olive oil
⅓ cup Parmesan cheese, freshly shredded

Make the Tomato Topping:
Core and dice tomatoes or use a food processor. Drain any excess juice and transfer tomatoes to a medium bowl.

Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.

Finely mince 5 garlic cloves. Mix 1 tsp. of minced garlic into 3 Tbsp. olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.

Season tomatoes with 2 Tbsp. olive oil, 1 Tbsp. balsamic, ½ tsp. salt and ¼ tsp. black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra-virgin olive oil or balsamic glaze.

Make the Bruschetta Toasts:
Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Place a rack in the center of the oven.

Place toasts on a parchment-lined baking sheet. Cut toasts into ½" thick slices, slicing diagonally.

Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts.

Bake for 5 minutes then broil on HIGH heat for 1-2 minutes or until the edges are golden brown.

Makes 24.