This Bruschetta is a great light weeknight meal paired with a salad! You could also multiply the recipe and serve it as an appetizer at parties! I like this recipe especially because the bread is crisp and not soggy and the garlic and balsamic give the tomato mixture a kick!
Serving Size: 2
8 baguette slices
1-pint baby heirloom tomatoes halved
¼ cup olive oil
1 teaspoon balsamic vinegar
½ cup pesto
1/2 cup Parmesan
salt and pepper to taste
Brush the baguette slices with olive oil and toast them in the oven at 350 degrees until golden.
Toss the tomatoes with olive oil, balsamic and salt and pepper to taste.
Spread a spoonful of pesto on each baguette slice.
Top each slice with freshly grated Parmesan.
Top the Parmesan with the halved cherry tomatoes.