16slicesFrench baguette or rustic sourdough loaf, toasted
1poundroma tomatoesdiced
½cupwhite onionschopped
½cupfresh basilchiffonade
2garlic clovesminced
2tablespoonsolive oil
Salt and pepperto taste
¼cupparmesan cheeseshredded off the block
Instructions
Preheat the oven to 350°F.
Place the bread slices onto a baking sheet, and place it in the oven for 5 to 7 minutes. It should be lightly toasted. While the bread toasts, prepare the bruschetta.
16 slices French baguette
In a large bowl, combine the tomatoes, onions, basil, garlic, and olive oil. Taste, and add salt and pepper.
1 pound roma tomatoes, ½ cup white onions, ½ cup fresh basil, 2 garlic cloves, 2 tablespoons olive oil, Salt and pepper
Top each piece of bread with 1 to 2 tablespoons of the tomato mixture. Sprinkle Parmesan cheese over the tomato mixture.
¼ cup parmesan cheese
Return the bruschetta back to the oven for 2 to 3 minutes, and allow cheese to melt slightly.
Enjoy immediately! Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.
Notes
*The calories listed are an approximation based on the ingredients and a serving size of two slices of bread with tomato topping. Actual calories may vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.