Casey’s Garden Bruschetta

Fresh garden tomatoes, basil, Parmesan, and toasted bread come together with three Olivetta favorites—Garlic Olive Oil, Traditional Dark Balsamic, and a finishing drizzle of Denissimo.

Serves: 5–6 pieces

Ingredients

• 5–6 slightly thick slices Italian bread or sourdough
• Olivetta Garlic Olive Oil, for brushing
• 4–5 fresh garden tomatoes, chopped
• 2 Tbsp Olivetta Traditional Dark Balsamic
• 1 Tbsp Olivetta Garlic Olive Oil
• Garlic powder, to taste
• Salt, to taste
• Freshly ground black pepper, to taste
• A generous handful of grated Parmesan cheese
• 2 handfuls fresh basil, chopped
• Olivetta Denissimo, for drizzling

Directions

1. Prepare the tomatoes. Place the chopped tomatoes in a colander, lightly salt, and let drain for about 15 minutes to remove excess liquid.
2. Toast the bread. Brush both sides of each bread slice with Garlic Olive Oil. Place under the broiler and toast until lightly golden. Flip and toast the other side.
3. Make the bruschetta. Once the tomatoes have drained, transfer them to a bowl. Add 2 tablespoons Traditional Dark Balsamic and 1 tablespoon Garlic Olive Oil. Season with garlic powder, salt, and black pepper.
4. Add the finishing ingredients. Fold in the Parmesan and fresh basil until everything is well combined.
5. Assemble. Spoon the tomato mixture generously over the toasted bread.
6. Finish with Denissimo. Drizzle each piece with Denissimo just before serving.

Casey’s Tip: Draining the tomatoes is worth the extra 15 minutes—it keeps all that fresh tomato flavor without making the toasted bread soggy.