- 3 plum tomatoes
- fresh basil
- 1 Tablespoon Garlic Gold Oil
- one shake Garlic Gold Nuggets
- Italian bread
- parmesan cheese
3 plum tomatoes. I cut the tomatoes into small chunks, use you judgement, mine were cut into about ½ inch chunks.
Add Fresh Basil about 2 or 3 Tablespoons (add more or less to your taste, this isn’t an exact science as I go by what “looks good” and even when I ran out of basil before it “looked good” to me, it has never tasted bad.)
and then I mixed in 1 Tablespoon of Garlic Gold Oil
and one Shake of Garlic Gold Nuggets
Then I set this aside.
Cut Wide Italian Bread into about 4 pieces or 6 if you want more bread and less topping, or if using french bread double the amount of slices (since it’s not as wide a bread). I used Italian Bread for my Bruschetta, it was however bigger in width than I am used to making Bruschetta with, I usually use Italian Bread, but wanted to make it slightly softer than usual.
Cut the Bread into about ¾ to 1 inch thick slices.
Toast one side of the bread under the broiler (I placed mine on a cookie sheet), turn the bread then before toasting that side:
Use a pastry brush and spread a light coat of Garlic Gold Oil on one side of the bread. I shook on a little bit of Parmesan cheese and a tiny little bit of Garlic Gold Nuggets (optional).
Now toast this, the other side, of your bread.
Once toasted place the tomato mixture on top of the toasted bread and eat! Enjoy!