Prep 8 mins
Cook 2 mins
Sometimes simple is best! These have lots of flavor and are easy to eat since they don't get messy.
- Slice baguette into 1/2" slices on an angle.
- Pour olive oil into a shallow bowl, like a small cereal bowl.
- Dip each slice into the olive oil and place on a cookie sheet.
- Holding your hand very high, dust a tiny amount of kosher salt over the bruschetta. (Better to skip this step then to do too much. I would skip this step also if you only have regular table salt.).
- Cut the roma tomatoes in quarters and remove all of the seeds. Then dice them into 1/4" pieces.
- Sprinkle the diced tomato on the bruschetta. There should be no more than 4-5 pieces of tomato on each.
- Put no more than 2-3 pieces of basil on each bruschetta.
- Dust each piece with shredded parmesan cheese if desired.
- Broil for just a minute or two, watching carefully. They can go from just right to burnt in a flash!
I make these too, I love them, they're so yummy
This is pretty good. I made garlic bread and put it under the broiler then spread a little goat cheese on it, mixed tomato, green onion and basil with some Italian dressing then drained this and put some on top of the goat cheese. Just before serving it, put a little Parmesan on top and broil again to warm the bread. It's a little more work, but great with a salad or soup or as an appetizer.
Such a breeze to make! Besides being so tasty, the bruschetta was so beautiful. We enjoyed this as an appetizer for a cookout today. Thanks for sharing an easy breezy tasty treat! Made for ZWT4.