Around the World Cooking - Bruschetta

Always a crowd pleaser with guests.

Ingredients	Directions
Topping: 1 Tbsp. B.R. Cohn California Extra Virgin Olive Oil 2 Tsp. B.R. Cohn Balsamic Vinegar 10 ripe Roma or Compari tomatoes, or 6 medium vine-ripened tomatoes (diced into small pieces) 3/4 Cup Fresh Basil, cut into thin ribbons 1/2 Cup Red Onion, finely chopped 1/2 Cup feshly Grated Parmesan Cheese Salt and Pepper to taste Bread: 1 Baguette, sliced at a diagonal into 1/4 inch slices 2 Cloves Garlic 2 Tbsp. B.R. Cohn California Extra Virgin Olive Oil 2 Tbsp. Finely Shredded Fresh Parmesan Cheese	Combine all topping ingredients and set aside. Toast bageutte slices on baking sheet in 375 degree oven until it begins to turn golden. Slice garlic cloves in half lenthwise and rub along cut surface of toasted bread. Brush with B.R. Cohn California Extra Virgin Olive Oil. Divide topping evenly between baguette slices. Sprinkle with parmesan and toast until cheese melts.

Ingredients

Directions

Topping:

1 Tbsp. B.R. Cohn California Extra Virgin Olive Oil

2 Tsp. B.R. Cohn Balsamic Vinegar

10 ripe Roma or Compari tomatoes, or 6 medium vine-ripened tomatoes (diced into small pieces)

3/4 Cup Fresh Basil, cut into thin ribbons

1/2 Cup Red Onion, finely chopped

1/2 Cup feshly Grated Parmesan Cheese

Salt and Pepper to taste

Bread:

1 Baguette, sliced at a diagonal into 1/4 inch slices

2 Cloves Garlic

2 Tbsp. B.R. Cohn California Extra Virgin Olive Oil

2 Tbsp. Finely Shredded Fresh Parmesan Cheese

Combine all topping ingredients and set aside.

Toast bageutte slices on baking sheet in 375 degree oven until it begins to turn golden.

Slice garlic cloves in half lenthwise and rub along cut surface of toasted bread.

Brush with B.R. Cohn California Extra Virgin Olive Oil.

Divide topping evenly between baguette slices. Sprinkle with parmesan and toast until cheese melts.

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