For a quick cocktail hour snack, you can whip this bruschetta up in no time. I usually have all of these ingredients on hand. In a pinch, you could use canned San Marzano tomatoes, but fresh is best. While it’s more traditional to serve on sliced baguette, I didn’t have any, so I reached into the freezer for some Naan, a versatile staple in our house. For extra prettiness, we sprinkled some violets from our lawn on top!
4 Roma tomatoes
2 tablespoons balsamic vinegar
2 cloves garlic
1/4 cup extra virgin olive oil, plus extra for brushing
Fresh basil and/or oregano, torn
1/2 teaspoon Kosher salt
Baguette or Naan
Preheat the oven to 375°F .
Dice the tomatoes, remove seeds and strain.
Combine garlic with balsamic vinegar in a medium bowl. Whisk olive oil into the mixture.
Fold tomatoes and herbs into the olive oil and add salt.
Brush the bread with olive oil and place on a baking tray. Spoon bruschetta onto the bread and sprinkle each with grated cheese.
Bake for 15-20 minutes, or until cheese is melted and bread is toasty.