A classic tomato bruschetta with basil, olive oil, and parmesan cheese is topped with Buona Vita Meatballs and served atop toasted baguette crisps.
Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through
Roma tomatoes, seeded and diced fine
White onion, diced fine
Basil leaves, thinly sliced or chopped
Black pepper, ground
Extra virgin olive oil
12″ French baguettes
Parmesan cheese, grated
Pre-heat oven to 375° degrees.
Combine chopped tomatoes, onion, garlic, basil, salt, pepper, vinegar, and 1 Tbsp. olive oil and mix well; set aside.
Slice baguette into 3/4 – 1” thick slice, 24 in total. Arrange in 2 sheet trays and brush each slice with olive oil, using a pastry brush. Toast in oven for 5-6 minutes until lightly browned. Remove and cool when finished.
Top each crostini with a portion of bruschetta and finish with Buona Vita Meatballs. Garnish with parmesan cheese.
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