Garden Fresh Bruschetta

For this recipe you will need fresh basil leaves, 10-12 depending on how much you like in your Bruschetta.

For my bruschetta, I like to use grape and cherry tomatoes. Tammy G. grape tomatoes, Black Cherry and yellow Sungold cherry tomatoes are pictured above. Black Zebra's which are very popular right now, they are a deep red cherry tomato with a little bit of green stripes. Cherry tomatoes have a very sweet, citrusy and even smoky flavor which is perfect for this dish.

Dice your tomatoes and place them in a bowl. Stack the basil leaves together, roll them up, and slice them into little ribbons. I like to chop the basil again after I have cut it into ribbons so that it is easier to eat, after all, it is a finger food. Add the basil to the chopped tomatoes.

Next add extra virgin olive oil, salt, pepper and minced garlic. Gently toss everything together.

I make my French Baguettes a day prior to making my bruschetta, you can make the bread or purchase some from the grocery store. When choosing a bread, the right kind will produce a perfectly crunchy texture and desirable flavor profile. The wrong type can leave you with burnt or flimsy bread that falls apart in minutes. Make sure the bread you choose is a sturdy, crusty bread. Preheat broiler. Line a baking sheet with aluminum foil. Slice 1 to 2, 12 to 15-inch crusty baguettes into slices and place on a baking sheet. Brush the slices of bread with extra virgin olive oil. Place the baking sheet in the broiler on 500 degrees until the baguette slices brown and are toasted, approximately 3-4 minutes, watch them closely.

Assemble your bruschetta. I like to serve my bruschetta self-serve, so that my bread isn't sitting with the tomatoes on it and it stays crispy. My friends and family enjoy making their own little appetizers and piling the tomatoes a mile high with a sprinkle of freshly grated parmesan cheese!

Enjoy!