When we were in Italy last year, I fell in love with bruschetta!! It is a simple, but so delicious, appetizer. I made it for my kids when we returned home from our trip and they absolutely love it, too!

This is a great one to serve at a baby or bridal shower or any holiday party. If you can hunt down some home grown tomatoes, this recipe is just to die for!!!

We love serving this as an appetizer with pasta, or in combination with our antipasto salad for a fresh and easy dinner.

For a deep dive on what it is like to visit Italy, check out this post all about visiting Rome in 3 Romantic Days!

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Bruschetta

Ingredients:

6 tomatoes, diced

4 green onions (just the white part), sliced

handful of fresh basil, chopped

1 1/2 TBSP extra virgin olive oil

1 TBSP balsamic vinegar

1/4 tsp salt

1/4 tsp black pepper

1 baguette, sliced in 1/2 in pieces

1/4 cup parmesan cheese, freshly grated (optional)

Make this tasty Antipasto Salad to go with your Bruschetta!

Directions:

Preheat oven to 400 F degrees.

Stir together all ingredients except for the baguette and parmesan. Lay baguettes out on a baking sheet (make sure baking sheet has a lip around the edge).

Spoon a a small scoopful of tomato mixture onto each slice of the baguettes. Sprinkle each slice with a pinch of parmesan.

Put into the oven for about 10 minutes, until baguette slices are toasted. Sprinkle more chopped basil, and freshly grated parmesan cheese on top, if desired.

Serve and enjoy!

TIP: Many bruschetta recipes have the balsamic vinegar drizzled on top. My kids don’t like it when the bread gets soggy from the drizzle. For this reason, I add the balsamic vinegar to the tomato mixture to capture the same flavor with out the soggy texture.