Tomato and Basil Bruschetta Topping with EVOO Dark Chocolate Balsamic Vinegar

29 03 2010

Making Tomato and Basil Bruschetta

Serves 6

6 ripe plum tomatoes, seeded and chopped

2 tbsp chopped basil

1 – 2 tbsp EVOO Dark Chocolate Balsamic Vinegar

1 – 2 tbsp of one of EVOO’s extra virgin olive oils

2 tsp EVOO Basil oil

Sea salt and black pepper to taste

Fresh goat cheese (optional)

Put the chopped tomato and basil in a mixing bowl. Add in the Chocolate Balsamic Vinegar and olive oils. Mix gently. You can adjust the proportions to suit your own taste. Add in sea salt and black pepper to taste. Serve atop toasted crusty bread. An option is to spread a layer of goat cheese on the toasts before placing the Tomato Bruschetta topping on top.




One response

11 03 2011
Gale Diminno

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