Truffle bruschetta with parmesan
A fresh organic bruschetta topped with diced Roma tomatoes, red onion, basil, shaved truffle, and Parmesan, finished with aged balsamic.
What you need
How Maurice does it
- 1
Dice the Roma tomatoes, removing the pulp and seeds (reserve the pulp for another use).
- 2
In a bowl, combine the diced tomatoes, chopped red onion, and torn basil leaves.
- 3
Add the red wine vinegar, 2 tbsp of the olive oil, salt, and pepper, then mix well.
- 4
Drizzle the bread slices with the remaining 1 tbsp olive oil.
- 5
Toast the bread in an oven (or on a grill) until golden and crisp.
- 6
Rub the toasted bread with the cut garlic clove.
- 7
Spoon the tomato mixture generously onto the toasted bread.
- 8
Grate the Parmesan over the bruschetta and shave the fresh truffle on top.
- 9
Finish with a drizzle of aged balsamic vinegar and serve immediately.
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