Description
Crispy parmesan French toast slices topped with tangy fresh tomato basil bruschetta.
Ingredients
Scale
6 medium tomatoes (roma or heirloom), diced
1 tsp salt
1/2 chopped yellow onion, minced
1/2 cup basil chopped
1 tbsp red wine or balsamic vinegar
3–4 garlic cloves
1/4 cup olive oil
1 baguette of French bread, thinly sliced
4 oz parmesan cheese
Instructions
- Dice tomatoes and place in a strainer over a bowl, sprinkle with salt and toss. Let it sit and strain for 5 minutes while you sauté garlic.
- In a skillet over medium heat, Mince 2 garlic cloves and heat in olive oil until fragrant. Careful not to burn the garlic. It should be slightly brown.
- Add strained diced tomatoes, onion, chopped basil, garlic oil and vinegar to a bowl. Toss and let it marinate in the fridge for at least 15 minutes – 24 hours before serving.
- Preheat oven to 400ºF. Slice French loaf into thin slices, about 1/4 inch thick. Arrange bread slices on a parchment lined baking sheet. Bake for 10-15 minutes until golden brown and crispy.
- While the bread is warm…Chop 2 garlic cloves in half and rub the tops of the bread slices with the garlic. Sprinkle some parmesan cheese on top to melt.
- Top each slice with a spoonful of bruschetta.