With spring and summer approaching this simple bruschetta recipe is a great way to spice up lunch or serve as an appetizer with friends.
Heirloom tomatoes, chopped
2 - 3 Tablespoons Basil Extra Virgin Olive Oil
Italian or French bread baguette
Garlic Extra Virgin Olive Oil (optional)
Traditional 18 Year Balsamic
Simply slice and toast (in oven) the baguette. (You may brush Garlic Extra Virgin Olive Oil on the bread slices before toasting.) Toss the chopped tomatoes and Basil Extra Virgin Olive Oil together. Spoon the tomato & Extra Virgin Olive Oil mixture onto the toasted bread slices. Drizzle with Traditional 18 Year Balsamic and enjoy!
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