It’s midsummer and my basil plants outside are big, bushy, and beautiful. I love fresh basil and look for ways to use it in the summer when I have a lot of it around. Combine with tomatoes and a couple other ingredients, and bruschetta is on the menu.
I don’t really have a recipe. It’s more of a “method” of making it. Place thinly sliced french bread on a cookie sheet or jelly roll pan. Brush lightly with olive oil and sprinkle with garlic powder. Place under the broiler and toast till golden brown. Remove from oven and flip over. Repeat the olive oil and garlic process on the plain side and then top lightly with shredded parmensan. Return to broiler until golden and remove from oven.
For the topping dice up fresh roma tomatoes into a bowl. I used seven roma tomatoes last night. Add a few cloves of fresh garlic, minced. Add sea salt per your taste preferences and mix in a bit of virgin olive oil. A generous amount of chopped fresh basil goes in next. To finish it off, add a few splashes of basalmic vinegar. Serve with the bruschetta slices and top with shredded parmesan. Enjoy! My family did. 🙂