• Tuscan Truffle Bruschetta

Tuscan Truffle Bruschetta

3 (medium) round tomatoes, chopped
3 Tbsp. balsamic vinegar
1 cup onion, diced
2 Tbsp. fresh basil, chopped (2 tsp. Basil if fresh is unavailable)
1 Tbsp. Tuscany Spice Blend
2 tsp. Tomato Powder
1 (16 ounce) loaf Italian bread, cut diagonally into 1" slices
½ cup olive oil
2 tsp. Black Truffle Sea Salt
8 oz. Gouda cheese, sliced
PREHEAT oven to 400°F.

COMBINE tomatoes, vinegar, onion, basil, Tuscany Spice Blend, and Tomato Powder in a medium bowl.

PLACE bread slices on a baking sheet and use a basting brush to brush each with olive oil. Sprinkle Black Truffle Sea Salt evenly amongst slices.

BAKE in oven until bread is slightly browned; about 5 mins.

TOP each slice with about ¼ cup of the tomato mixture.

PLACE a slice of Gouda cheese on each and bake for 7-9 mins.

COOL, serve, and enjoy! Garnish with additional Tuscany Spice Blend or Black Truffle Sea Salt if desired.
*For a lighter option: replace Gouda with shredded moz.zarella or hummus (underneath the tomatoes).

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