Makes 4-6 Servings
1 Cup, Tomatoes, chopped
2 Garlic Cloves, minced
6 Leaves, Fresh Basil, chiffonade *see below to learn how to do this
2 Tablespoons, Olive Oil
1/4 Teaspoon, Garlic Salt
Loaf of Italian Bread or French Baguette, sliced
Parmigiano-Reggiano Cheese, grated
- Drizzle, Balsamic Glaze
- Fresh Basil Ribbons
- Parmigiano-Reggiano Cheese, grated
Chop the tomatoes and place into a bowl. Add the minced garlic, fresh basil, olive oil, S&P, garlic salt and mix well. Taste and adjust seasonings as needed.
Turn the broiler on in the oven. Slice the bread, place them onto a baking sheet. Drizzle a little olive oil on each piece of bread and add a sprinkle of the grated Parmigiano-Reggiano Cheese on each. Place the tray under the broiler for just a few minutes, until the bread starts to brown up slightly around the edges and the cheese is melted. Remove the tray from the oven.
Transfer the bread to a platter, top each piece with a spoonful of your homemade Bruschetta. Sprinkle a little more Parmigiano-Reggiano cheese on top of each piece.
To garnish the plate, sprinkle some more fresh basil over the plate and a drizzle of Balsamic Glaze.
Chiffonade: is a chopping technique in which herbs (such as basil) are cut into long, thin strips. Stack the leaves, rolling them tightly, then slice the leaves perpendicular to the roll. You will end up with ribbons.
Tomatoes: for Bruschetta, I like to use a smaller cherry, grape or Roma tomato. They usually work best in this recipe.