This is tastebud heaven, you guys. If you’ve been over to our house for dinner, you’ve probably had my bruschetta. We regularly devour it as an appetizer, snack or a light lunch. It’s versatile, simple and easy to make but totally looks gourmet! Plus it’s always fun to eat food that looks pretty, right?
Start with quality ingredients. Buy organic if possible.
On the chopping block I’ve got cherry tomatoes, an avocado, fresh basil, feta and parmesan cheese.
Chop all the ingredients up and throw them into a bowl. (Save the parmesan cheese for grating later.)
Add a pinch of salt, pepper and dried oregano. Splash some balsamic vinegar to the bowl and keep it out on kitchen counter or in the fridge. The flavors will marinade and become even more delicious.. mmm..
Now let’s toast that fresh baguette we got from the local bakery.
Slice it on up. *Tip* slice the baguette diagonally to create pieces that have a large surface area. The larger your baguette pieces the more room you have for the yummy toppings!
Take each piece and dip one side in olive oil.
Place them on a wire rack with the coated olive oil side up. I covered my wire rack in foil for easy clean up.
Shove these bad boys into your oven that’s preheated at 350F. Toast for 8-10 minutes or until golden brown.
After they’re golden and nicely toasted drizzle with balsamic reduction. You can find this in a bottle at the supermarket or make your own.
Now with a spoon, heap the tomato basil mixture on top.
Finish the creation off with grated parmesan cheese and a few more drizzles of balsamic reduction.
- 2 cups of chopped cherry tomatoes
- 1 avocado
- Handful of fresh basil
- 1/2 cup feta cheese
- 1/8 cup grated parmesan cheese
- Salt, pepper and dried oregano to taste
- 2T Balsamic vinegar
- 1 whole baguette
- 4T olive oil
- Balsamic Reduction for drizzling
- Preheat oven to 350F.
- Chop the tomatoes, avocado, basil and feta cheese and place in a large bowl. Add a pinch of salt, pepper and dried oregano to taste. Splash a couple tablespoons of balsamic vinegar to the bowl. Set the tomato basil mixture aside on the kitchen counter or cover it and place in the fridge for an hour or two, if you have time. This really lets the flavors mingle together!
- Slice the baguette diagonally to create large pieces. Dip each piece into a shallow bowl filled with olive oil and place the slices on a wire oven rack with the olive oil side facing up. Toast in the oven (350F) for about 8-10 minutes or until golden brown.
- Drizzle balsamic reduction over the toasted baguette pieces. Stir the the tomato basil mixture before generously heaping it onto the baguette pieces. Sprinkle parmesan cheese on top and one last drizzle of balsamic reduction. Voila!