Bruschetta Preparation

• Make the Tomato Bruschetta Topping: Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.
• Chop Basil – Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
• Finely mince 5 garlic cloves. Mix 1 teaspoon of minced garlic into 3 tablespoon olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
• Season tomatoes with 2 tablespoon olive oil, 1 tablespoon balsamic, ½ teaspoon salt and ¼ teaspoon black pepper. Stir gently to combine and set aside to marinate for 30 minutes.
• Make the Bruschetta Toasts: Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into ½” thick slices, slicing diagonally.
• Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
• To Serve: Arrange the toasts on a platter and the tomato topping in a separate bowl. Spoon the tomato mixture over the toasts and serve with a drizzle of extra virgin olive oil and balsamic glaze.