Balsamic Bruschetta

Balsamic Bruschetta

Balsamic Bruschetta on deck


  • 1 Loaf of French Bread, cut into 1/4-inch-thick slices
  • 8 Roma Tomatoes, diced
  • 1/3 Cup chopped fresh Basil
  • 1 ounce of Parmesan Cheese, freshly grated
  • 2 cloves Garlic, minced
  • 1 Tablespoon Wild Groves’ Traditional Balsamic Vinegar
  • 2 Teaspoons of Wild Groves’ Foxy Blend Extra Virgin Olive Oil
  • 1/4 Teaspoon Wild Groves’ Pink Himalayan Sea Salt
  • 1/4 Teaspoon freshly ground Black Pepper


Preheat oven to 400 degrees F. Drizzle Wild Groves’ Foxy Blend Extra Virgin Olive Oil and place on a large baking sheet. Toast bread until golden, 5-10 minutes, turning them halfway through.
Meanwhile, toss together tomatoes, basil, parmesan cheese, and garlic in a bowl. Mix in the balsamic vinegar, olive oil, salt and pepper.
Spoon tomato mixture onto toasted bread slices and serve immediately.

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Product Links

Foxy Blend Extra Virgin Olive Oil

Traditional Balsamic Vinegar

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