Bruschetta With Fresh Tomatoes & Basil


* 1 French Baguette
* 2 Garlic cloves, halved plus 1 tablespoon minced garlic
* Extra-Virgin Olive Oil to taste
* 1/4 Cup grated Parmigiano-Reggiano, plus more for garnish
* 2 Cups diced tomatoes (Pref Romas)
* 1/3 Cup thinly sliced fresh basil leaves, plus more for garnish
* 2 Tablespoons balsamic vinegar
* 1/2 Teaspoon sea salt
* 1 Teaspoon freshly ground black pepper


Fire up the oven to 400-500 degrees F. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature. While your waiting, cut the baguette in half lengthwise, place on your tuscan grill and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese. Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.

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