Tomato Basil Bruschetta

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Prepare yourself for a flavor explosion, because my Tomato Basil Bruschetta that I am about to share with you is simply out…of…this…world! It’s hard to believe that something you can whip up in about 15 minutes can pack such flavor, but it absolutely does! It’s also extremely healthy (on its own), but I generally like to pile it on top of some baked Naan Dippers®, which sort of diminishes it’s nutritional value. Nonetheless, this is a recipe you will want to hang onto!

To make this bruschetta, you are going to need tomatoes (I prefer to use Roma plum tomatoes, because I think they offer the best flavor), fresh basil leaves, fresh garlic, Himalayan pink salt, freshly ground black pepper, extra virgin olive oil, and freshly grated Parmesan cheese.

Tomato Basil Bruschetta: Begin by washing and drying your tomatoes. Next, dice them into ¼ inch pieces; set aside. Rough chop your basil; set aside. Mince your garlic cloves; set aside. In a medium bowl, add together your tomatoes, basil and garlic. Salt and pepper to taste. Drizzle your olive oil on top, grate your desired amount of Parmesan cheese on top, and mix thoroughly.

To Serve: This bruschetta is so versatile, as it can be served on top of your choice of bread, layered on top of your fish or chicken, thrown in your salad, or tossed in your pasta dishes. As I stated above, I love to eat this piled on top of some baked Naan Dippers®. If you would like to try these out alongside your bruschetta, preheat your oven to 400°F and line a sheet pan or cookie sheet with a piece of parchment paper. Spread a thin layer of butter over the surface of each dipper and arrange them on your prepared pan. Sprinkle them with your desired amount of garlic powder and bake for 2-3 minutes, or until they are toasted to your liking. Then just TRY to stop eating this!