Traditional Italian Bruschetta

What do I need?

For the Bruschetta

• 6 Roma tomatoes, diced
• 1/3 cup chopped basil leaves
• 5 garlic cloves, divided
• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tbsp balsamic glaze, for drizzling
• 1/3 cup fresh coriander leaves, for garnish

For Toasts

• 1 large baguette
• 3 tbsp extra virgin olive oil
• 1/3 cup shredded parmesan cheese

How do I make it?

1. Begin by coring and dicing the tomatoes. Drain any excess juice and transfer the tomatoes to a medium bowl.
2. Stack the basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer them to the bowl with the tomatoes.
3. Finely mince 5 garlic cloves.
4. Mix 1 teaspoon of minced garlic into
5. 3 tablespoons of olive oil and set aside. Add the remaining minced garlic to the mixing bowl with the tomatoes.
6. Season the tomatoes with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes.
7. Preheat the oven to 200°C with a rack in the centre. Place the toasts on a baking paper lined baking sheet. Cut the baguette into 1-2 centimetre thick slices, slicing diagonally.
8. Arrange the toasts on the prepared baking sheet and brush both sides of the toasts with the garlic-infused olive oil. Sprinkle the tops with parmesan cheese and bake at 200°C for 5 minutes, then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
9. Once the toasts are ready, place a spoonful of the tomato mixture on top of each bruschetta toast. Drizzle with extra virgin olive oil and balsamic glaze, then garnish with chopped fresh coriander leaves for a delightful finish.