Ingredients
20-24 oz fresh tomatoes (4-5 roma tomatoes or 3-4 regular tomatoes) diced small. Or use canned, petite diced tomatoes that have been drained completely. Fire-roasted tomatoes are an excellent choice, too!
2 cloves garlic, minced
1/2 cup fresh basil chopped fine
2 tablespoons TAO Extra Virgin Olive Oil, Tuscan Herb Infused Olive Oil, or Basil Pressato Olive Oil
2 tablespoona TAO Vinoso Barbaresco
TAO balsamic vinegar for drizzling. We like our extra dense, Traditional and Black Mission Fig for this dish. Red wine vinegar is typically used to create a classic bruschetta, but you can optionally drizzle the bruschetta with balsamic vinegar just before serving.
Salt & pepper (or to taste)
Optional: Grated parmesan Reggiano** do NOT use finely ground cheese as this will make the bruschetta look cloudy or muddy; the grate should be like tiny pieces of angel hair or capellini pasta.
1 baguette
EVOO & fresh garlic pieces
Our olives as a side dish. Obviously, this is optional, but a mistake not to serve them with this dish!
Directions
Dice tomatoes about 1/4″ and lightly drain.
Mix all ingredients and let stand at room temperature for at least 1 hour.
Slice the baguette, brush with olive oil, and toast or grill until lightly browned.
Rub each toasted slice of baguette with a clove of raw garlic.
Top with tomato mixture and sprinkle with grated cheese. Best served at room temp and with a big bowl of our excellent olives!