Tomato Basil Bruschetta With Basil Olive Oil & Traditional Balsamic

Few things say summer like ripe tomatoes and fresh basil piled onto toasted bread. This bruschetta leans on our Basil Olive Oil and Traditional Dark Balsamic to turn a handful of garden ingredients into a bright, glossy topping that only gets better as it sits.

Ingredient Spotlight. Our Basil Olive Oil brings a fresh, herbaceous green note that amplifies the fresh basil, while a drizzle of our Traditional Dark Balsamic, aged in Modena, adds a rich, syrupy sweetness and clean acidity.

Ingredients

• 1 pint of Quartered Tri Colored Grape Tomatoes
• 6 Diced Vine Ripe Tomatoes
• 1/2 Cup Fresh Basil (Chopped)
• 1/2 Red Onion (Diced)
• 1 Tbsp Chopped Garlic
• 1/2 Cup of North Conway Olive Oil Company Basil Olive Oil
• 1/2 Cup of North Conway olive Oil Company Traditional Dark Balsamic
• 2 Tbsp Chopped Parsley
• Salt & Peppe to Taste
• Bread of Choice (Sliced & Toasted)

Instructions

1. Mix together all ingredients and refrigerate for 1-2 hours before serving with sliced & toasted Bread.

Chef's Notes

• Let the mixture rest in the fridge for the full hour or two. That time lets the tomatoes release their juices and the basil and garlic infuse the oil and balsamic.
• Spoon the topping onto the bread just before serving so the toast stays crisp rather than soggy.

Make It Yours

• Rub the warm toast with a cut garlic clove and add a slice of fresh mozzarella under the topping for a heartier bite.
• Swap the Basil oil for our Tuscan Herb Olive Oil for a more savory, garden-herb flavor.

Allergens: Contains gluten (wheat, from the bread).

This recipe was created by Chef Richard Cavallo for North Conway Olive Oil Company.