Bruschetta is one of the reasons why I started gardening many years ago. Just for the fresh Roma tomatoes and basil. I mean really, could basil be any more expensive at the grocery store? And, since I use nearly a cup of basil leaves to make my bruschetta, one package is never enough!
I usually make a double batch of this delicious snack. One big bowl is for dipping melba crackers. The rest is either used in pasta with grilled chicken, or on bread with extra parmesan cheese.
One perfect snack for a perfect meal. I don’t usually measure out my bruschetta ingredients, it’s usually an eyeballing thing, and taste testing. But, since I wanted to share this recipe with you, I measured the ingredients for one batch of bruschetta. Enjoy!!!
- 2 Roma tomatoes, diced
- 1 cup basil leaves, chopped
- 1/2 head of garlic (about 9 cloves), chopped (not pressed)
- 3/4 tsp red wine vinegar
- 1/2 cup parmesan cheese, shredded
- 1 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/3 cup olive oil
- Melba Toast (or panini chips)