Tuscan Herb Olive Oil Bruschetta

Vegetarian

Fezziwig's Tuscan Herb Olive Oil is the shop's best-selling oil for a reason: it does the seasoning work for you. Here it flavors both the toasted bread and the tomato topping in one bruschetta recipe.

Ingredients

• 1 baguette, sliced into 1/2-inch rounds
• 1/4 cup Fezziwig's Tuscan Herb Olive Oil, divided
• 3 large tomatoes, diced
• 2 cloves garlic, minced (1 clove reserved for rubbing)
• 2 tablespoons fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Shaved Parmesan, for topping (optional)

Instructions

1. Preheat the oven to 400°F (204°C).
2. Brush both sides of the baguette slices with 2 tablespoons of Tuscan Herb Olive Oil and arrange on a baking sheet.
3. Toast for 5 to 7 minutes, until lightly golden, then let the slices cool for 1 to 2 minutes; hot bread straight from the oven is too hot to hold comfortably.
4. Rub each slice with the reserved garlic clove while still warm; the toasted surface grates the clove down naturally.
5. In a bowl, combine the diced tomatoes, remaining minced garlic, basil, salt, and pepper.
6. Drizzle the tomato mixture with the remaining Tuscan Herb Olive Oil and toss gently.
7. Spoon the tomato topping onto the toasted bread and finish with shaved Parmesan.

Frequently Asked Questions

From Fezziwig's Marketplace: a woman-owned gourmet shop in downtown O'Fallon, Illinois, in business for 18 years, offering loose-leaf teas, olive oils, and balsamic vinegars. See our full recipe collection.