Pour 1/8 c EVOO in skillet
1
Add 4-5 cloves minced garlic
2
Sauté until golden
3
Pour garlic & EVOO in bowl
4
Dice 4-5 Roma tomatoes
5
Add tomatoes to bowl
6
Add 2 Tbsp grated Parmesan cheese
7
Mince basil with herb mill
8
Add 1/2 Tbsp (or more) balsamic vinegar
9
Add 1/4-1/2 tsp salt
10
Add 1/4 tsp pepper
11
Mix together - Transfer to 2 cup prep bowl for storage
12
To serve, slice French bread
13
Brush EVOO on both sides of bread - Toast for 5 mins at 400°
14
Turn bread over, add bruschetta & toast 4 mins
15
Add more Parmesan cheese if desired
16
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