Bruschetta

Start by heating a skillet on low heat. Add the butter, olive oil and garlic. Melt and simmer on low heat for about 15 minutes. The goal is to infuse the butter and oil with great garlic flavor. Now you can skip this step if you want, and simply rub some of the toasted bread with fresh garlic, but I really enjoy the butter and oil combination, with just a hint of great garlic.

Preheat your oven to 350 F.

Onto a parchment lined baking sheet, add the sliced bread. Brush both sides with the garlic butter and oil mixture. Sprinkle with some Parmesan cheese. Place in the oven and toast for about 12-15 minutes, or until lightly golden.

During this time, quarter the tomatoes, and then chop into a small dice. Add the tomatoes to a bowl, and add in the torn basil (make sure it’s torn and not chopped basil). Season with a pinch or two of salt and pepper, and stir. Cover and place in the refrigerator for about one hour.

You will notice juices extract from the tomatoes. That’s fine. Reserve the juice if you want and use it in some sauce, or bloody Mary’s. Your call.

Take a crostini, and using a slotted spoon, add the tomato and basil mixture on the top of each crostini. Plate and serve.

The result is nothing more that pure greatness. It’s simple. It’s fresh, and delicious, and you get everything you could ever want in fresh garden ingredients. Are you a fan of bruschetta? Do you ever change it up from the basics? Hope you enjoy!