Classic Italian Bruschetta

April 21, 2023

Classic Italian Bruschetta at The Little Shop of Olive Oils

Sometimes the simplest recipes are the ones everyone gathers around.

Crisp toasted French bread brushed with Garlic Premium Olive Oil, topped with juicy Roma tomatoes, fresh basil, Parmesan, and just enough Neapolitan Herb Dark Balsamic to bring it all together — that’s bruschetta done right.

The garlic olive oil adds warmth and depth to the bread. The balsamic adds a gentle richness that enhances the tomatoes without overpowering them. A few chopped olives and capers add that little salty bite that makes everything pop.

It’s perfect for entertaining, for summer evenings, or honestly, just because you have beautiful tomatoes on the counter.

Fresh. Bright. Comforting in the best way.

Classic Italian Bruschetta

Crisp toasted French bread brushed with Garlic Premium Olive Oil and topped with fresh tomatoes, basil, Parmesan, olives, and a splash of Neapolitan Herb Dark Balsamic.

Author: The Little Shop of Olive Oils
Prep Time: 15 minutes
Servings: Serves 6-8
Category: Appetizers

Ingredients

1 loaf French bread, cut into ¼-inch slices
1 Tbsp Garlic Premium Olive Oil (for brushing bread)
8 Roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
¼ cup chopped olives
¼ cup capers (optional)
1 ounce freshly grated Parmesan cheese
2 cloves garlic, minced
1 Tbsp Neapolitan Herb Dark Balsamic Vinegar
2 Tbsp Garlic Premium Olive Oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Directions

Preheat oven to 400°F.
Brush bread slices lightly on both sides with 1 tablespoon Garlic Premium Olive Oil and arrange on a large baking sheet.
Toast bread until golden, 5–10 minutes, turning halfway through.
In a bowl, combine diced tomatoes, basil, Parmesan, olives, capers (if using), and minced garlic.
Stir in Neapolitan Herb Dark Balsamic, 2 tablespoons Garlic Premium Olive Oil, kosher salt, and freshly ground black pepper.
Spoon the tomato mixture onto toasted bread slices.
Serve immediately.

0 comments