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So I made the last bruschetta of the season last week. Fresh tomatoes and basil from the garden, with local garlic and then a local cheese grated on top. It was especially good because I had a baguette from fol epi, my favourite bakery in Victoria right now.
  • fresh tomatoes, chopped
  • garlic, finely chopped or crushed
  • basil, chopped
  • coarse salt
  • pepper
  • parmesan cheese
  • baguette
  1. Toast baguette.
  2. Mix tomatoes, garlic, basil, salt and pepper.
  3. Pile tomato mixture on top of each piece of baguette and top with grated parmesan cheese.
  4. Place under broiler for a few minutes. Watch closely because they will burn easily.

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