Bruschetta is the best appetizer for a party, or a meal with some wine while you're relaxing at home. This particular Balsamic Bruschetta recipe has amazing flavor from the added balsamic vinegar that compliments the rest of your usual bruschetta toppings beautifully.
We used some very sharp Zwilling Twin Four Star knives and wood fiber cutting board to do all our chopping - the ergonomically molded handle has set the standard for comfort and control, and the edge is made to cut with ease. This Balsamic Bruschetta is absolutely delish!
- 8 Roma tomatoes, diced
- 1/3 cup chopped fresh basil
- 1/4 cup shredded or grated Parmesan cheese
- 2 cloves garlic, minced
- 1 Tablespoon balsamic vinegar
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Cut a loaf of French bread into 1/2-inch slices. Place bread slices onto a baking sheet and toast for 2-3 minutes on 425 degrees.
Dice your tomatoes and cut your basil into thin ribbons.
Add tomatoes and basil to a large mixing bowl.
Add grated Parmesan and crushed garlic to mixing bowl.
Add olive oil and balsamic vinegar to mixing bowl.
Season mixture with salt and pepper.
Mix well to combine ingredients.
Top the toasted the French bread slices with tomato mixture and Parmesan spread on top in a 425 degree oven for another 2-3 minutes, or until Parmesan is slightly melted for a warm appetizer.
Serve and enjoy!