Summer Bruschetta
Author: Emily - My Messy Kitchen
- 4 Heirloom tomatoes
- 2 large garlic cloves, minced
- 3 tbsp fresh basil, chopped
- 3 tbsp olive oil
- ½ tsp kosher salt
- 1 baguette
- ¼ cup shredded cheese As I mentioned above, I love Pecorino Romano on this dish, but you can use parm or even mozzerella if you want to opt for a more mellow cheese!
Dice tomatoes, mince garlic, and chiffonade basil. If you aren't sure how to chiffonade, feel free to chop up the basil into small pieces! Add to a medium sized bowl
Drizzle 2 tbsp of olive oil over mixture. add in salt. Toss until all combined.
Turn the oven onto broil. Slice baguette on an angle and add to a sheet pan. Drizzle with remaining 1 tbsp of olive oil and put it in the oven! Make sure you watch this step because things can burn on broil very easily! Check after 2 minutes, and keep checking each minute until the bread is toasted and golden brown.
Assemble tomato mixture on top of the toasted bread. Top with cheese and additional herbs for garnish!
