This bruschetta just bursts with flavor. It’s super easy, super quick – the perfect appetizer or snack. And it’s such a crowd-pleaser. Once you’ve made it you’ll see why it’s one of my favorite go-to recipes for dinner parties or just Saturday afternoons. Use beefsteak tomatoes from the farmer’s market or your own garden for the best tomato flavor.
Easy Bruschetta
1 loaf French or Italian bread from the deli
2 medium tomatoes
1/2 cup fresh basil and/or fresh parsley, chopped
1 clove garlic, peeled
freshly grated parmesan cheese
Preheat oven to 425 degrees.
Slice bread in half lengthwise. Cut across each half to make about 6 equal pieces, 12 pieces total. Place on a baking sheet and bake for about 5 minutes, or until tops start to turn golden brown and bread becomes crunchy. Watch closely to prevent burning.
Remove from oven and let cool slightly. Rub the top of each slice with the peeled garlic clove.
Remove seeds from the tomatoes and roughly chop. Mix tomatoes and basil together in a small bowl. Spoon tomato mixture over bread slices and top with parmesan cheese.
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