Nonna’s Bruschetta
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 8
Description
Some call it Mayvember—that wild stretch of spring where every evening feels booked with school performances, sports wrap-ups, and year-end everything. During weeks like this, I feed the kids early and keep dinner simple for my husband and me. This bruschetta is my go-to “girl dinner”—fresh, satisfying, and ready in minutes. He adds grilled tri-tip on the side, and we call it a win. Straight from my nonna’s kitchen to yours, it’s a little bite of calm in the chaos.
Ingredients
- 1 loaf French bread, cut into ¼-inch slices
- 1 tablespoon extra-virgin olive oil
- 8 roma (plum) tomatoes, diced
- ⅓ cup chopped fresh basil
- 1 ounce Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1 tablespoon good quality balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F
- Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, about 5 to 10 minutes, turning halfway through.
- Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
- Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
- Spoon tomato mixture onto toasted bread slices.
- Serve immediately and enjoy!
