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1 French baguette
3/4 stick butter
1 Tbsp garlic, chopped
1 Tbsp fresh parsley, chopped
1/4 tsp salt
cracked pepper, to taste

3 fresh vine-ripened tomatoes
3 Tbsp basil, chiffonade
1 Tbsp parmesan cheese
salt and pepper, to taste
3 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
2 Tbsp balsamic vinaigrette dressing

Soften butter and whisk in garlic, parsley, salt, and pepper. Cut bread in half lengthwise and coat each half with the garlic butter. Toast bread (butter side down) on a medium-high grill, about 30 seconds to 1 minute.

Rinse tomatoes, cut them in half, core them, and remove all the seeds. Roughly dice the tomato flesh and place in a bowl. Add olive oil, cheese, garlic, basil, and salt & pepper. Toss gently and allow mixture to marinate.

Cut the toasted bread into small slices. Drain excess liquid from tomato mixture and place a scoop of topping onto the bread pieces. Drizzle each piece of bruschetta with a small amount of balsamic dressing. Garnish with a sprinkle of parmesan cheese and basil

Published inAppetizersRecipes