Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


Bruschetta Mix

  • 4 Medium Tomatoes de seeded and chopped
  • 12 large Basil Leaves fresh, chopped
  • 1 Jalapeno Pepper de seeded and diced
  • 3 cloves garlic thinly sliced
  • 1/2 cup olive oil
  • 1/4 cup Balsamic Vinegar
  • 1 tsp Coarse Sea Salt
  • 1 medium Crusty Baguette or Italian Bread
  • olive oil
  • Sea Salt
  • Parmigiano-Reggiano optional


Bruschetta Mix

  • Combine all ingredients and refrigerate until needed
  • Cut the bread on the bias and brush both sides with olive oil, grill in a pan over medium-high heat until both sides are golden brown. Sprinkle both sides with sea salt while grilling.
  • Remove the bread and place on a parchment-lined baking sheet. Top with the bruschetta mixture, shredded Parmigiano-Reggiano cheese.
  • Placed into a preheated 400 degree oven and bake for 4 to 5 minutes or until the cheese is just melted.

Tips & Notes

Recipe from The Kilted Chef

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