Name: Heirloom Tomato and Basil Bruschetta
Ingredients: 4 Heirloom tomatoes, cut into a large dice (you can use regular tomatoes, too); 4-5 leaves of basil, cut into a chiffonade/ribbons; 1 clove garlic, finely minced; coarse salt; coarse pepper; Good quality parmesan cheese (I use Parmigiano Reggiano); 1-2 Tbsp butter; baguette, sliced diagonally into slices; olive oil and balsamic vinegar (optional)

Ingredients

Scale

4 Heirloom tomatoes, cut into a large dice (you can use regular tomatoes, too)
4–5 leaves of basil, cut into a chiffonade/ribbons
1 clove garlic, finely minced
coarse salt
coarse pepper
Good quality parmesan cheese (I use Parmigiano Reggiano)
1–2 Tbsp butter
baguette, sliced diagonally into slices
olive oil and balsamic vinegar (optional)

Cook Mode Prevent your screen from going dark

Instructions

Combine diced tomatoes, basil, and garlic. Sprinkle with salt and pepper to taste. If desired, add a small splash of balsamic vinegar and olive oil and toss to coat (I recommend it).
Butter both sides of each slice of baguette. Cook in a large saute pan over medium heat. Cook 3-4 minutes or until golden brown and turn over. Cook another 3-4 minutes or till golden. Repeat as needed with remaining baguette slices.
Top toasted bread slices with tomato mixture and parmesan and serve.