How To Make Fresh Tomato Bruschetta

Cooking Fresh Tomato Bruschetta Needs 9 Ingredients And 4 Steps

Fresh Tomato Bruschetta is one of popular Food. Fruit produced by plant. Fruit is very delicious it have from the tree or plant are planted by human to get the fruit. Fresh Tomato Bruschetta is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Fresh Tomato Bruschetta has one special taste and smell. Fresh Tomato Bruschetta also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Fresh Tomato Bruschetta.

How To Cook Fresh Tomato Bruschetta

Fresh Tomato Bruschetta We can cook Fresh Tomato Bruschetta using 9 ingredients and 4 steps. Here is how you cook Fresh Tomato Bruschetta.

Ingredients of Fresh Tomato Bruschetta

  1. You need to prepare 1/8 cup of olive oil.
  2. Prepare 1/3 cup of fresh basil chopped.
  3. Prepare 3 of garlic cloves, minced.
  4. You need to prepare 5 of plum tomatoes, seeded, diced.
  5. Prepare 1/4 cup of red onion, diced.
  6. You need to prepare 2 tbs of grated Parmesan cheese (optional).
  7. Prepare 2 tsp of balsamic vinegar.
  8. You need to prepare 1/4 tsp of salt & pepper.
  9. Prepare 1 loaf of long baguette roll (bread).

Fresh Tomato Bruschetta instructions

  1. In a large bowl, combine all of the ingredients (except the bread) and toss gently. Refrigerate at least 15 minutes to allow flavors to blend..
  2. Pre-heat the broiler (low setting). Place oven rack about 6” from the top. If no low setting is available, place rack about 8” from the top..
  3. Cut bread at a slight angle into 1/2" to 3/4” slices and place on a baking sheet. Drizzle the top of each slice with olive oil and toast under low-heat broiler until lightly browned. Check at 1 minute intervals..
  4. Remove the sheet from the oven and top each slice with the tomato mixture that’s now near room temperature. Place the individual slices on a serving platter and serve promptly..

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