Seasoned Tomato Bruschetta

Seasoned Tomato Bruschetta

Italian Bruschetta is such a classic Italian appetizer. It’s so easy to make, but many don’t make it at home. Our version uses our Italian Seasoning, instead of just basil, for a more savory flavor. The final Olive Oil and Balsamic Vinegar drizzle adds that final touch of flavor. Using a fully aged Balsamic Vinegar, gives the bruschetta a bit of a sweet touch, which reminds you of a proper caprese.

You can use a French baguette for smaller slices, or French bread for larger slices, depending on whether you like smaller or larger toasts. We hope you enjoy our version as much as we do. Enjoy!

Servings: 8

Ingredients:
6 Roma Tomatoes, Diced
6 Tablespoons Extra Virgin Olive Oil, Divided, plus Extra for Garnishing
5 Medium Garlic Cloves, Finely Minced and Divided
1 ½ Tablespoons Sheffield’s Italian Seasoning
¾ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Black Pepper

1 Loaf of French Bread or Baguette
½ Cup Shredded Parmesan Cheese
Balsamic Vinegar for Garnish
Olive Oil for Garnish
Fresh Basil Leaves for Garnish

Directions:
Preheat oven to 400°F with the rack in the center position.

Pour 4 tablespoons of the olive oil into a small mixing bowl. Add 1 teaspoon of the minced garlic. Mix well and set aside.

Transfer diced tomatoes to a medium mixing bowl. Add the remaining 2 tablespoons of the olive oil, Italian Seasoning, remaining garlic, salt and pepper to the bowl. Mix well, cover and set aside for about 30 minutes to allow the flavors to develop.

Line a baking sheet with parchment paper. Slice the French bread or baguette into ½” slices diagonally. Place the slices on the baking sheet. Lightly brush both sides of the bread with the garlic-infused olive oil. Toast the bread for 5 to 8 minutes, until golden brown, on both sides, turning after 5 minutes, then cook for remaining 3 minutes. If you use a baguette, toast the slices for 4 minutes, then turn over and toast for another 2 minutes. Watch closely so they don’t burn. Remove from the oven, sprinkle each toast with some of the Parmesan cheese. Put back in the oven for another minute so the cheese melts a bit.

Remove from the oven, top each toast with a spoonful of the tomato mixture. Drizzle with a bit of the remaining olive oil and balsamic vinegar. Garnish with the basil leaves. Enjoy!