Easy Classic Bruschetta
This Easy Classic Bruschetta Recipe is my go-to summer appetizer that’s perfect for everything from casual weeknight dinners to summer parties on the patio.
- ¼ C Extra Virgin Olive Oil
- 7-8 Roma Tomatoes diced
- ¼ C Parmesan Cheese fine shredded
- 1 TBS Balsamic Vinegar
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ¼ C Fresh Basic
- Gluten Free Crusty Bread or crackers
Heat the olive oil in a small skillet or saucepan over medium-low heat. Add the minced garlic and saute just until it starts to turn golden (do NOT brown it). This should take about a minute.
Pour this mixture into a medium-sized bowl and let it cool.
Small dice the tomatoes and add them to the cooled oil mixture.
Slice the basil (see note above) and add it along with the remaining ingredients into the tomato mixture.
Toss the ingredients well and serve alongside your favorite gluten-free bread or crackers.
Mince the garlic – This might sound silly to call a trick, but it is. The reason is because you don’t large clumps of garlic just sitting in your bruschetta, so mincing it is critical. It also adds a more intense garlic flavor when you mice it, and you don’t want to miss that in this dish. You can also use garlic powder if you prefer.
Finely shredded Parmesan cheese – I love using fresh Parmesan cheese for this recipe. I like to use my Microplane zester for this recipe to help get the Parmesan extra fine. Leave it out if you want this dairy-free.
Chiffonade the Basil– This just means to cut the basil into ribbons, and it’s a lot easier than it sounds.
I like to make my grain-free french bread and then slice it thin. I will then toast each piece under a broiler to let it get crispy and then rub them with a bit of garlic before serving with the bruschetta for that little extra flavor.