This Lemon-Infused Olive Oil Bruschetta is a fresh and vibrant appetizer that highlights the bright flavors of the lemon oil, making it a perfect start to any meal or gathering!
Ingredients:
- 1 French baguette or Italian ciabatta, sliced into 1/2-inch pieces
- 1/4 cup Casa Penta Lemon Infused Extra Virgin Olive Oil
- 2 cups ripe tomatoes, diced (heirloom or Roma tomatoes work well)
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- Balsamic glaze (optional, for drizzling)
- Grated Parmesan cheese (optional, for garnish)
Instructions:
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Prepare the Bread: Preheat your oven to 400°F (200°C). Arrange the sliced bread on a baking sheet. Brush both sides of each slice generously with Casa Penta Lemon Infused Extra Virgin Olive Oil. Bake in the preheated oven for about 8-10 minutes, or until the bread is golden and crispy.
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Make the Tomato Mixture: In a medium bowl, combine the diced tomatoes, minced garlic, and chopped basil. Drizzle in about 2 tablespoons of Casa Penta Lemon Infused Extra Virgin Olive Oil and season with salt and freshly ground black pepper. Toss gently to combine, allowing the flavors to meld.
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Assemble the Bruschetta: Once the bread is toasted, remove it from the oven and let it cool slightly. Spoon the tomato mixture generously onto each slice of toasted bread.
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Finish and Serve: Drizzle a bit more Casa Penta Lemon Infused Extra Virgin Olive Oil over the top and, if desired, add a drizzle of balsamic glaze for extra flavor. Sprinkle with grated Parmesan cheese for an added touch of richness. Serve immediately while the bread is still warm.