Baked Bruschetta
French Bread, Fustini's Basil olive oil, Tomatoes, Fustini's White balsamic, Garlic, Fontina, Fresh Basil Gourmet Pantry
Ingredients
- 1 loaf French bread, cut on the diagonal into 1-inch thick slices
- 1/4 cup Fustini's Pesto olive oil
- 1 cups diced tomatoes (colorful varieties)
- 1 cup Fustini's 12 Year White balsamic
- 1/4 cup Fustini's Pesto olive oil
- 3 garlic cloves, minced
- 8 ounces Fontina cheese, grated
- 1/2 cup fresh basil, chiffonade, for garnish
- 1 tablespoon Fustini's Pyramid sea salt, for garnish
Directions
- 1
Preheat oven to 375 degrees. Spread the bread slices on a baking sheet and brush both sides of each slice with olive oil. Toast in the oven until lightly browned, about 15 minutes.
- 2
In a medium bowl, combine tomatoes, vinegar, olive oil and garlic. When the bread is toasted, pull out of the oven and with a slotted spoon divide the tomato mixture among each toast, making sure to drain the liquid from the topping before putting it on the bread. Top each slice with a generous portion of Fontina cheese.
- 3
Return the slices to the oven and bake until the cheese melts, 8-10 minutes. Garnish with fresh basil and Pyramid salt.