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1
Start by heating a skillet on low heat.
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Add the butter, olive oil and garlic.
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Melt and simmer on low heat for about 15 minutes.
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The goal is to infuse the butter and oil with great garlic flavor.
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Now you can skip this step if you want, and simply rub some of the toasted bread with fresh garlic, but I really enjoy the butter and oil combination, with just a hint of great garlic.
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6
Preheat your oven to 350 F.
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7
Onto a parchment lined baking sheet, add the sliced bread.
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Brush both sides with the garlic butter and oil mixture.
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Sprinkle with some Parmesan cheese.
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Place in the oven and toast for about 12-15 minutes, or until lightly golden.
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11
During this time, quarter the tomatoes, and then chop into a small dice.
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Add the tomatoes to a bowl, and add in the torn basil (make sure its torn and not chopped basil).
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Season with a pinch or two of salt and pepper, and stir.
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Cover and place in the refrigerator for about one hour.
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15
You will notice juices extract from the tomatoes.
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Thats fine.
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Reserve the juice if you want and use it in some sauce, or bloody Marys.
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18
Your call.
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Take a crostini, and using a slotted spoon, add the tomato and basil mixture on the top of each crostini.
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Plate and serve.
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The result is nothing more that pure greatness.
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Its simple.
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Its fresh, and delicious, and you get everything you could ever want in fresh garden ingredients.
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Are you a fan of bruschetta?
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Do you ever change it up from the basics?
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Hope you enjoy!
